Directions:

1. Cut the chicken breast into slices 6 cm (2.4 inches) long, 2 cm (0.8 inch) wide and 0.1 cm (0.04 inch) thick. Place in a bowl. Add 20 g (1 1/3 tbsp) of water and mix well with a pair of chopsticks until substance becomes sticky. Add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch. Remove the central part of the pineapple and cut the rest of the fruit into slices 5 cm (2 inches) long, 3 cm (1.2 inches) wide and 0.2 cm (0.08 inch) thick and place in a strainer. Soak the rest of the dry cornstarch in cold water.

2. Heat the wok. Add the oil and heat to 70-100ºC (160-210ºF) to slippery-fry the chicken slices for just about 1-2 minutes. Put into a strainer with the pineapple slices to drain off the oil.

3. Keep 25 g (1 2/3 tbsp) of oil in the wok. Add the water, salt, MSG, cooking wine, and the mixture of cornstarch and water. Now put in the chicken and pineapple and quickly turn several times. Sprinkle on a few drops of sesame oil and dish is ready to serve.

Features:The chicken is slippery and tender while the pineapple is crispy. Beautifully colored.
Taste: Fresh and salty to the taste.