Chinese Pineapple Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A mildly sweet and pungent dish. No soy sauce is used in the sauce, so it is lighter in color than other sweet and pungent dishes. Ingredients:
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 |
Directions:
1. 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.
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