Pineappple Chicken - One young chicken; one tablespoonful of sweet
lard; one tablespoonful of syou; one can of preserved pineapple.

Wash and singe a young, fresh chicken and cut off all the flesh. Slice
it, put a tablespoonful of sweet lard in the pan, and fry. Do not let
it burn. Add the chicken, and fry brown. Add a tablespoonful of syou
and a can of preserved pineapple, and cook slowly for fifteen minutes.
Thicken the pineapple juice with a teaspoonful of Quong Sang Chong,
and serve hot with rice.