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 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
Directions
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.
