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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 6 Servings

INGREDIENTS

2 c Cooked chicken
1 c Celery
3 sl Canned pineapple
1 tb Cornstarch
2 ts Soy sauce
3 tb Water (up to)
3 tb Oil
1/2 ts Salt
1 ds Pepper
1/2 c Stock
1/2 ts Sugar

INSTRUCTIONS

1. Bone cooked chicken; cut in 1/4-inch slices. Slice celery stalks
diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5
to 6 chunks.
2. Blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add salt and pepper, then chicken. Stir-fry to brown lightly.
4. Add celery, pineapple chunks, stock and sugar. Stir in gently, only to
heat through.
5. Stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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