| 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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