1 grilled chicken
1 small can pineapple slices, about 225 g [8 oz.]
1 can of whole mushrooms / water
1 red or green bell pepper
1 can bamboo shoots
2 tablespoons corn-starch flour
1-2 teaspoons honey
1 tablespoon soy, for example. mushroom-soy
few drops of Tabasco sauce
1 dl freshly roasted, unsalted cashews [0,2 pint]
Cut up the chicken and remove the skin if you so wish. Remove the bones of all the pieces and cut the meat into bite-sized mouthfuls.
Pour pineapple power in a measuring jug and cut the pineapple into appropriate sized pieces, 6-8 pieces of each slice. Pour mushroom liquid in the measuring jug too.
Cut the leek into slices or strips and peppers into pieces. Pour the chicken juices in the measuring jug and add water if necessary till you got 5 dl / 1 pint .
Boil the stock with corn-starch flour, stirring constantly and season with honey, soy and Tabasco sauce.
Add chicken, pineapple, mushrooms, leeks, peppers and possibly thin slices or strips of bamboo shoots. Boil for 3-4 minutes under lid.
Sprinkle cashews over. Serve with boiled natural rice, soy sauce and some chilli sauce.
Lay the table with chopsticks instead of a knife and fork. They are great with dishes made with small pieces. And since the chopstick are difficult to eat with (at least in the beginning), it takes time, and you will be satisfied before you have eaten too much.