method
1. Remove meat from chicken joints and cut it into chunky pieces.
2. Mix together potato flour or cornstarch, half the oil, the soy sauce, sherry and seasoning in a bowl. Add the chicken pieces and coat well. Leave to marinate for 15 minutes.
3. Heat the rest of the oil in a heavy-based saucepan. Drain the chicken, saving the marinade, and add to the pan. Cook over a fairly high heat for 5 minutes, stirring constantly.
4. Drain the pineapple, reserving 4 tbsp of the syrup. Cut the rings into sections or halve the chunks. Add the reserved marinade from the chicken and the pineapple pieces to the pan and cook for a further 12 minutes, continually turning the chicken over.
5. When the chicken is golden brown, add the reserved pineapple syrup, adjust seasoning and cook for a further 5 minutes. Serve with saffron rice.
