Name: Stir-Fried Chicken and Pineapple #1
Ingredients: 1 (2-lb) chicken; 1 tb Cornstarch; 1 tb Soy sauce; 1/2 ts Salt; 2 ts Water; 2 sm Onions (up to); 12 Water chestnuts; 1 Celery stalk; 4 sl Canned pineapple; 2 tb Oil; 1/4 ts Salt; 2 tb Oil; 4 tb Pineapple juice

[Miraculous gifts] were not for the possession of the primitive Christian as such; nor for that matter of the Apostolic Church or the Apostolic age for themselves; they were distinctively the authentication of the Apostles. They were part of the credentials of the apostles as the authoritative agents of God in founding the church. Their function thus confirmed them to distinctively the Apostolic Church, and they necessarily passed away with it.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	8	Servings

INGREDIENTS

1		(2-lb) chicken
1	tb	Cornstarch
1	tb	Soy sauce
1/2	ts	Salt
2	ts	Water
2	sm	Onions (up to)
12		Water chestnuts
1		Celery stalk
4	sl	Canned pineapple
2	tb	Oil
1/4	ts	Salt
2	tb	Oil
4	tb	Pineapple juice

INSTRUCTIONS

1. Skin and bone chicken; then slice. Combine cornstarch, soy sauce, salt
and water. Add to chicken and toss to coat. Let stand 10 minutes, turning
occasionally.
2. Slice onions and water chestnuts. Cut celery diagonally in 1/2-inch
sections.  Cut each pineapple slice in 6 chunks.
3. Heat oil. Add remaining salt, then onions and stir-fry until
translucent. Add celery and water chestnuts; stir-fry to soften celery (1
to 2 minutes more). Remove vegetables from pan.
4. Heat remaining oil. Add chicken and stir-fry until it begins to brown (2
to 3 minutes).
5. Return vegetables; stir-fry to reheat and blend flavors (1 to 2 minutes
more).
6. Add pineapple chunks and juice, stir-frying only to heat through. Serve
at once. VARIATION: For the onions, water chestnuts and celery, substitute
6 dried black mushrooms (soaked), 3/4 cup Chinese cabbage stems and 1/2 cup
bamboo shoots--all of them sliced. Add as in step 3, but stir-fry 1 minute;
then add 1/4 cup stock and cook, covered, 2 minutes more. Remove vegetables
and liquids from pan; pick up step 4.
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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