The Australian
Woman’s Weekly, The Busy Woman’s Cookbook, Ellen Sinclair 1972
Pineapple
Chicken
1 ½ kg chicken (or chicken pieces); ½ cup flour; salt,
pepper; 1 medium onion; 1 green pepper; 425g can tomato soup; 425g can
pineapple pieces; ¾ cup water; 1 chicken stock cube; 50g butter
Joint chicken. Dust chicken pieces with flour seasoned
with salt and pepper.
Heat butter in large frying pan or large saucepan, add
chicken pieces, fry until browned on all sides. Add sliced pepper and sliced onion.
Cook 2 minutes. Combine soup, undrained pineapple and
water, add to chicken with crumbled stock cube.
Cover, cook slowly 40 to 50 minutes or until chicken is
tender.
Serves 4.
To prepare ahead: Cook completely as above, reheat
gently. Sliced pepper can be omitted in first cooking, and added when
reheating.
The
Longevity Chinese Cookbook: Pritikin Style – No added fat, oil, salt, sugar or
MSG by Margaret Gee and Graeme Goldin 1985 Sydney
Pineapple Chicken with Tangerine Peel
1.5kg chicken, remove all skin before cooking and chop
into 16-20 pieces; 2 tblspn chopped fresh ginger; 4 tblspn dried tangerine
peel, soak in hot water for 20 minutes and drain; 3 tblspn chopped fresh
pineapple; 2 tblspn low salt soy sauce; 1 cup basic Chinese chicken stock; 2
tblspn Chinese wine or dry sherry; freshly ground black pepper to taste
Place all ingredients in a casserole dish and cover.
Preheat oven to 180°C. Cook for 40 minutes. Remove cover for the last 10
minutes to reduce liquid.
Serves 4-6.
Whitefriars
College Mothers’ Auxiliary Selected Recipes, Melbourne 1979
Chicken
with Pineapple
1/3 cup cornflour; 2 tspn paprika; ¼ cup salad oil; 1 cup
pineapple pieces; 1 cup diced celery; 2 tblspn brown sugar; 1 tblspn soya
sauce; 1 cup pineapple juice; ¼ cup chopped walnuts; ¼ cup raisins; peas;
potato chips; 3 cups freshly boiled rice; 1 jointed chicken
Mix cornflour & paprika in a paper bag, add two or
three pieces of chicken at a time and shake well. Fry pieces in heated oil till
brown all over, reduce heat and cook slowly till tender. Remove chicken.
Combine remaining cornflour and paprika with brown sugar, soya sauce and
pineapple juice, mix well, pour into pan and stir till thick.
Return chicken to pan with pineapple pieces, celery, and
chopped green pepper (optional).
Cover and cook 15 minutes or until chicken is tender.
Toss walnuts and raisins with rice, place on serving dish and top with chicken
mixture. Serve with peas and chip potatoes.
New
Idea’s Chinese Cookbook, 194 Recipes from Prawn Toast to Peking Duck, Melbourne
1970s
Sweet
and Sour Chicken
1.5kg dressed chicken; 6 shallots, sliced; 1 carrot,
thinly sliced; 1 small green pepper, seeded and thinly sliced; ½ cup chopped
canned pineapple; 2 tblspn brown sugar;
2 tblspn soy sauce; 2 tblspn vinegar; 250ml chicken stock; 2 tblspn cornflour;
125ml pineapple juice; salt and pepper; 1 tblspn almonds; 30g butter or
margarine
Roast chicken in a moderate oven at 180°C for 1-1 ½ hours
or until tender.
Place shallots, carrot, green pepper, pineapple, brown
sugar, soy sauce, vinegar and stock in a saucepan and bring slowly to the boil.
Blend cornflour smoothly with pineapple juice, add to pan
and bring back to the boil, stirring continuously until sauce thickens. Simmer
for 1-2 minutes, then season to taste with salt and pepper.
Fry almonds in butter until golden, drain well.
Cut chicken into small pieces and place in a warm Chinese
bowl. Pour hot sauce over, sprinkle with fried almonds and serve hot with
boiled or fried rice. Serves 4.
Pork
with Chicken and Pineapple
500g pork; 125g chicken; 4 Chinese dried mushrooms (I
used fresh mushrooms); 1 clove garlic; 1 dstspn oil; ¼ tsp salt; 1 dstspn
brandy or dry sherry; ½ tspn sugar; few drops sesame oil; ½ cup finely sliced
Chinese cabbage; ½ cup sliced celery; 1 ½ cups canned pineapple pieces,
drained; 4 water chestnuts; 1 cup stock or water; 1 tspn cornflour; 1 dstspn soy
sauce
Cit chicken and pork into thin slices. Wash mushrooms,
soak in hot water for 20 minutes. rinse and squeeze dry. Cut into thin slices.
Slice water chestnuts.
Mix together 1 dessertspoon soy sauce, brandy, sugar,
sesame oil. Mix cornflour and soy sauce with ½ cup water. Heat the oil with
salt and garlic, remove garlic and add the chicken and pork.
Fry, stirring, until browned. Add soy sauce mixture, stir
well and then add cabbage, celery, pineapple, water chestnuts and mushrooms.
Stir over medium heat for 3 minutes, add stock, put lid
on and cook 2 minutes. Stir cornflour mixture, add to pan and cook, stirring,
until thickening. Simmer another minute.
The
Great Chicken Cookbook, The Australian Women’s Weekly 1973
Chicken
with Pineapple
1.5kg chicken; 1 onion; 1 carrot; 2 sticks celery; 30g
butter; 450g can pineapple; salt, pepper; 1 packet cream of chicken soup; 2
tspn soy sauce; 1 tbspn vinegar
Place chicken in large saucepan, cover with water, season
with salt and pepper, bring to boil, cover, reduce heat, simmer 1 hour, or
until chicken is tender.
Remove chicken from pan, allow to cool, strain stock, reserve
3 cups stock. Remove chicken meat from bones, chop roughly.
Peel and slice onion and carrot, chop celery. Melt butter
in frying pan, add vegetables, sauté until tender, but not brown, add chicken,
contents of soup packet, reserved stock, undrained pineapple, then remaining
ingredients, mix well, cover, cook 20 minutes.
Serve with hot rice. Serves 4.
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