Instructions: 1. Skin and bone chicken; then slice as thin as possible.

2. Drain canned pineapple and lichee fruit, and combine their juices. Cut each pineapple slice in 5 or 6 chunks.

3. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Sprinkle with ginger-soy mixture; stir-fry 1/2 minute more to blend.

5. Add pineapple chunks and lichee fruit. Cook, covered, 2 minutes over medium heat.

6. Add pineapple-lichee juice combination and heat quickly, stirring gently. Stir in cornstarch paste to thicken. Serve at once.

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