1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. 4. Drain pineapple, saving the juice. 5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. 6. Heat oil to 350 degrees in a small saucepan. 7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. 8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. 9. Add celery, chicken and pineapple. Cook for 1 minute over high heat. 10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. SOURCE: Chopsticks, Clever, and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 529 (74%)|
|Amt Per Serving||% DV|
|Total Fat 58.7g||78 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 34g|
|Cholesterol 137.9mg||42 %|
|Sodium 277.8mg||10 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 23g|
|Protein 23.6g||34 %|
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Calories per serving: 715
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