SLICED CHICKEN WITH PINEAPPLE (BOR LOR GAl PEEN)

• ½ pound boned chicken breast
• ¼ Chinese mushrooms (Dung goo)
• 1 cup Chinese celery cabbage (Pok choy)
• ¼ bamboo shoots
• 4 slices pineapple (bor lor)
• 4 water chestnuts
• 4 thin slices ginger root
• ¼ teaspoon salt
• ¼ water
• 1 teaspoon cornstarch mixed
• With 3 tablespoons water
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon monosodium
• Glutamate
• ½ teaspoon soy sauce

Boil chicken for 20 minutes. Allow to cool. Slice into 1 ½ - inch squares by cutting diagonally (peen). Soak mushrooms for ½ hour in cold water to soften. Drain. Slice celery cabbage diagonally into 1-inch pieces, mushrooms into 1/8-inch strips, bamboo shoots and pineapple into 1-inch pieces and water chestnuts thinly. Using a high flame, heat a wellgreased frying pan and add ginger root and salt, Add celery cabbage, mushrooms, bamboo shoots and water chestnuts. Stir-fry for ½ minute. Add water. Cover and cook for 3 minutes. Add chicken and pineapple and bring to a boil. Stir in cornstarch paste, sugar, monosodium glutamate and soy sauce.