• 1 medium-sized chicken, about 1–1.25 kg/2½–3 lb
• 1 tablespoon soy sauce
• seasoned flour
• 65 g/2½ oz butter
• 2 young carrots
• 1 small green pepper
• 2 rounded tablespoons shredded pineapple
• 4 spring onions
• 4 tablespoons pineapple juice
• 1 tablespoon soy sauce
• 1 tablespoon clear honey
• 25 g/1 oz brown sugar
• 4 tablespoons vinegar
• 1 level tablespoons cornflour
• 3 dl/½ pint chicken stock
• seasoning to taste
• 25 g/1 oz blanched almonds

Cut away all the flesh from the chicken and put the bones to simmer with about 6 dl (1 pint) water for the stock. Cut the chicken flesh into fork-sized pieces, toss in seasoned flour and fry gently in 50 g (2 oz) of the butter until tender. Dish up and keep warm while preparing the sauce.

Scrape the carrot and shred into wafer-thin slices. Add to the frying pan with the deseeded and shredded green pepper, the shredded pineapple and cut-up spring onions. Stir in the pineapple juice, soy sauce, honey, sugar and vinegar. Simmer for 3 minutes, then add the cornflour blended with the chicken stock. Stir until boiling, when the sauce will become clear and slightly thickened. Check the seasoning and pour over the chicken. Scatter with the almonds browned in the remaining butter and serve with rice.