SWEET AND SOUR CHICKEN:

1 whole chicken
5 tbsp. soy sauce
1 tbsp. wine
Peanut oil or vegetable oil
1 sm. onion, diced
1/2 c. pineapple juice
2 1/2 c. cold water
5 parsley sprigs for garnish

Drain pineapple juice from canned pineapple; pineapple to be used for sauce.

Clean the chicken and cut into serving pieces. Marinate with soy sauce and wine for about 30 minutes. Deep fry in hot peanut oil until chicken is golden brown. Remove the chicken and drain off oil from frying; set marinade aside.

Heat 3 tablespoons of the oil in a skillet and stir fry the onion. Add pineapple juice and the reserved marinade.

Put the chicken back in the skillet; add cold water and cover with lid. Stew at low heat for 30 minutes--until chicken is done and only half of the liquid is left. Remove chicken and arrange on a platter.

PINEAPPLE SAUCE:

1 (1 lb.) can chunk pineapple
2 tbsp. raisins
1 tbsp. cornstarch
1 tbsp. cold water
1/2 tbsp. sesame oil

Drain liquid from pineapple; use for cooking chicken.

Disperse cornstarch in 1 tablespoons cold water.

Add pineapple and raisins to the cooking liquid in the pan. Cook for 5 minutes over low heat. Add cornstarch-water mixture and sesame oil. Stir and cook until thickened. Pour the sauce over the chicken and garnish with parsley sprigs.