1 fryer (3 lb.)
3 c. water
1 onion
1 tbsp. salt
1/4 tsp. white pepper
3 tbsp. oil
1 c. shredded Chinese or green cabbage
1/2 c. diced celery
3/4 c. macadamia or Brazil nuts, chopped
2 tbsp. soy sauce
1/2 tsp. sugar
1 c. drained pineapple chunks

Combine the chicken, water, onion, salt and pepper in a saucepan. Bring to a boil and cook over low heat for 35 minutes or until tender. Remove chicken, strain and reserve broth. Cut the chicken into pieces and discard bones.

Heat the oil in a deep skillet, saute the cabbage, celery and chicken 3 minutes. Stir in nuts, soy sauce, sugar and 2 cups broth. Cover and cook over medium heat 5 minutes. Add the drained pineapple. Cook 3 minutes longer. Serves 4 to 6.