250 grams (0.55 lb) chicken breast
200 grams (0.44 lb) fresh peeled pineapple
500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)
1 egg white
15 grams (2 1/2 tbsp) dry cornstarch
3 grams (1/2 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1 tsp) cooking wine
50 grams (3 tbsp) water
Cut the chicken breast into slices 6 cm (2.4 inches) long, 2 cm
(0.8 inch) wide and 0.1 cm (0.04 inch) thick. Place in a bowl. Add
20 g (1 1/3 tbsp) of water and mix well with a pair of chopsticks
until substance becomes sticky. Add the egg white, 2 g (1/3 tsp) of
salt and 10 g (1 1/2 tbsp) of dry cornstarch. Remove the central
part of the pineapple and cut the rest of the fruit into slices 5
cm (2 inches) long, 3 cm (1.2 inches) wide and 0.2 cm (0.08 inch)
thick and place in a strainer. Soak the rest of the dry cornstarch
in cold water.
Heat the wok. Add the oil and heat to 70-100:C (160-210:F) to
slippery-fry the chicken slices for just about 1-2 minutes. Put
into a strainer with the pineapple slices to drain off the oil.
Keep 25 g (1 2/3 tbsp) of oil in the wok. Add the water, salt, MSG,
cooking wine, and the mixture of cornstarch and water. Now put in
the chicken and pineapple and quickly turn several times. Sprinkle
on a few drops of sesame oil and dish is ready to serve.
Features:The chicken is slippery and tender while the
pineapple is crispy. Beautifully colored.
Taste: Fresh and salty to the taste.