| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
| 4 |
sl |
Canned pineapple |
| 1/2 |
|
Clove garlic |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 4 |
tb |
Pineapple juice |
| 1 |
ts |
Vinegar |
| 3 |
tb |
Oil |
INSTRUCTIONS
1. Skin and bone chicken; then dice. Combine cornstarch, soy sauce and
salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6
chunks.
2. Mince garlic; then combine with remaining cornstarch and soy sauce the
water, pineapple juice and vinegar.
3. Heat oil. Add chicken; stir-fry until it loses its pinkness. Add
pineapple chunks and cook, covered, over low heat 2 to 3 minutes more;
transfer to a warm serving dish.
4. Add garlic-cornstarch mixture to pan. Stir in over medium heat until
thickened. Pour over chicken and pineapple chunks. 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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