- 1 fryer, about 3 1/2 pounds
- 1 medium onion
- 2 stalks celery
- 1 5-ounce can water chestnuts
- 4 slices canned pineapple
- 1 tablespoon cornstarch
- 1 tablespoon of soy sauce
- 1 teaspoon salt
- 1 tablespoon water
- 4 tablespoons lard or cooking oil
- 1/4 cup canned pineapple syrup
- Remove meat from bones of chicken. Cut meat, onion and celery into 3/4″ cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.