Boil 1 chicken gently with bayleaf and carrot. Flake chicken up and place in a casserole dish and cover with the following sauce:
1 tbsp Brown Sugar
½ tsp Salt
¼ lb button mushrooms (optional)
2½ cups Chicken Stock * make up total by using some pineapple juice
4 tbsp Cornflour
½ dsp ground ginger
¼ cup Cooking Oil
2 cloves chopped garlic
450 g tin pineapple pieces
Place above ingredients in a pot and thicken on a low heat. Pour over the chicken.
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