Deep Fried Steamed Chicken With Pineapple

Directions

1. 1. Wipe chicken with a damp cloth; dry well with paper toweling or possibly hang in a cold, airy place 1 to 2 hrs.
2. 2. Heat oil. Gently lower in bird, using a wire basket or possibly large colander.
3. Deep-fry, turning and basting, till golden brown. Drain on paper toweling.
4. 3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek in 1-inch sections, and add in. Combine soy sauce, sherry, salt and sugar and pour over chicken.
5. 4. Steam till done (about 30 min). See "How-to Section".
6. 5. Transfer chicken to a cutting board and let cold slightly. Then bone, but don't skin; cut in 2-inch squares. Arrange skin-side up on a hot serving platter.
7. 6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add in pineapple chunks and heat.
8. 7. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Pour sauce over chicken and serve.