Instructions: 1. Skin and bone chicken; then slice. Combine cornstarch, soy sauce, salt and water. Add to chicken and toss to coat. Let stand 10 minutes, turning occasionally.

2. Slice onions and water chestnuts. Cut celery diagonally in 1/2-inch sections. Cut each pineapple slice in 6 chunks.

3. Heat oil. Add remaining salt, then onions and stir-fry until translucent. Add celery and water chestnuts; stir-fry to soften celery (1 to 2 minutes more). Remove vegetables from pan.

4. Heat remaining oil. Add chicken and stir-fry until it begins to brown (2 to 3 minutes).

5. Return vegetables; stir-fry to reheat and blend flavors (1 to 2 minutes more).

6. Add pineapple chunks and juice, stir-frying only to heat through. Serve at once. VARIATION: For the onions, water chestnuts and celery, substitute 6 dried black mushrooms (soaked), 3/4 cup Chinese cabbage stems and 1/2 cup bamboo shoots-all of them sliced. Add as in step 3, but stir-fry 1 minute; then add 1/4 cup stock and cook, covered, 2 minutes more. Remove vegetables and liquids from pan; pick up step 4.

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