Chicken and Pineapple a la Pekin—Chinese

Ingredients

• Remove all the bones from a young chicken
• Clean a small piece of green ginger root
• soak in a cup with two teaspoons of sherry
• Heat a spoonful of oil
• dissolved in some of the pineapple juice

Method

1. 1

   Cut chicken into small pieces, shred pineapple, soak ginger in sherry, brown chicken in oil, add boiling water, cover and steam until tender.

2. 2

   Thicken gravy with cornstarch and sugar, add pineapple, heat through, and serve.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 56. The excerpt below is the record exactly as published.

ICKEN AND PINEAPPLE A LA PEKIN-— CHINESE Remove all the bones from a young chicken and cut the meat into small pieces. Shred a canned pineapple also. Clean a small piece of green ginger root, pound it and soak in a cup with two teaspoons of sherry for a few minutes, then squeeze over the chicken. Heat a spoonful of oil in a spider, brown the chicken in it ; then add a very little boil- ing water, cover and steam until it is tender. Thicken the gravy with a dessert spoon each of cornstarch and sugar, dissolved in some of the pineapple juice

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