8 chicken breasts, skinned & boned, cut in 1 inch sq.
2 c. flour
2 c. cornstarch
5 eggs
1 med. onion, grated
1 inch ginger root, chopped fine
1 pt. brandy
1 tbsp. soy sauce

Combine above ingredients, marinate 12 to 24 hours. Refrigerate. Cook rice day ahead, uncovered. Refrigerate uncovered. Fry rice in hot oil, color with soy sauce with 3 to 4 eggs, scrambled very dry separately. Saute and add the white part of green onions.

SAUCE:

1 lg. can pineapple juice
1/2 c. apple cider vinegar to taste
1 can pimento
1 1/2 c. brown sugar
1/3 c. soy sauce
1/2 c. cornstarch to thicken
1/2 tsp. salt

Bring to boil until thickened.

1 jar macadamia nuts, grated