1-1/2 cup stewing chicken, 1” pieces

1/2 tsp. salt

2 egg yolks

1 tsp. shoyu

2/3 cup water

3 tbsp. flour

1 cup oil

1/4 cup chicken broth

1/4 cup chicken broth

1/2 cup canned pineapple or lichi juice

1/3 tsp. finely chopped ginger

1 cup canned pineapple chunks or lichees

Make a batter of egg yolks, water, flour, salt and 1/2 tsp. shoyu. Dip chicken in and fry in hot oil until golden brown color. Make a paste of cornstarch and chicken broth, add ginger, 1/2 tsp. shoyu and fruit juices. Boil until mixture thickens, add fruit and pour over chicken. Serve hot.