Bird of Paradise
1 can (20 oz.) sliced pineapple in syrup
2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
2 tablespoons Butter
1/4 cup Dry sherry
3 tablespoons Soy sauce
2 large Clove garlic, pressed
2 tablespoons Finely chopped crystallized ginger
1/2 teaspoon Salt
1 Red bell pepper, seeded, chunked
1 1/2 cups Sliced celery
1/2 cup Sliced green onion
1 Papaya, peeled, sliced (optional)
1 tablespoon Cornstarch
Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.
Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add
pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve
cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened,
spoon over chicken.
1 can (20 oz.) sliced pineapple in syrup
2 Whole chicken breasts, split (or 1 cut up 3 lb. fryer)
2 tablespoons Butter
1/4 cup Dry sherry
3 tablespoons Soy sauce
2 large Clove garlic, pressed
2 tablespoons Finely chopped crystallized ginger
1/2 teaspoon Salt
1 Red bell pepper, seeded, chunked
1 1/2 cups Sliced celery
1/2 cup Sliced green onion
1 Papaya, peeled, sliced (optional)
1 tablespoon Cornstarch
Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.
Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add
pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve
cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened,
spoon over chicken.