Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. In a large saucepan combine the first six ingredients until smooth and bring to a boil.
  2. Reduce heat and simmer 2 minutes stirring occasionally.
  3. Add chicken, pineapple, water chestnuts and ginger then cover and simmer 10 minutes.
  4. Serve over rice.
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