Chinese Pineapple Chicken

• 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

1. Remove meat from bones of chicken.
2. Cut meat, onion and celery into 3/4" cubes.
3. Cut water chestnuts into quarters.
4. Cut pineapple slices into eighths.
5. Mix cornstarch, soy sauce, salt and water.
6. Smear chicken with mixture.
7. Heat 1 tablespoon lard or cooking oil in frying pan.
8. Add onion and stir half minute.
9. Add celery and water chestnuts and cook, stirring, 1 minute.
10. Remove.
11. Heat remaining 3 tablespoons lard or cooking oil.
12. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish).
13. Return vegetables; add pineapple pieces.
14. Stir until heated.
15. Add pineapple syrup.
16. Bring to a boil.

fryer, onion, stalks celery, water chestnuts, pineapple, cornstarch, soy sauce, salt, water, lard, pineapple syrup

Taken from www.epicurious.com/recipes/food/views/chinese-pineapple-chicken-20087 (may not work)