1/4 c. butter
4 green onions, bulbs & tops, chopped
1 clove garlic, pressed
2 tbsp. flour
1 tsp. monosodium glutamate (MSG)
1 tsp. salt
1 c. sauterne
1 (5 1/2 oz.) can water chestnuts, drained & sliced
1 (3-4 oz.) can sliced mushrooms, drained
1 (5-6 oz.) can bamboo shoots, drained
1 (1 lb. 4 oz.) can pineapple chunks, drained
3 c. pieces of cooked chicken
Pimiento, cut into strips
1/2 c. hazelnuts, chopped & toasted

Melt butter. Add onions and garlic. Cook until onions are soft. Blend in flour MSG and salt. Add wine. Cook until mixture comes to boil and thickens. Add chestnuts, mushrooms and bamboo shoots. Simmer five minutes. Add pineapple and chicken. Cook, stirring only if necessary until heated through. Serve topped with pimiento and a border of hazelnuts. Serves 4 to 6.