Instructions: 1. Wipe chicken with a damp cloth; dry well with paper toweling or hang in a cool, airy place 1 to 2 hours.

2. Heat oil. Gently lower in bird, using a wire basket or large colander.

Deep-fry, turning and basting, until golden. Drain on paper toweling.

3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek in 1-inch sections, and add. Combine soy sauce, sherry, salt and sugar and pour over chicken.

4. Steam until done (about 30 minutes). See "How-to Section".

5. Transfer chicken to a cutting board and let cool slightly. Then bone, but do not skin; cut in 2-inch squares. Arrange skin-side up on a warm serving platter.

6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add pineapple chunks and heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

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