Method Cut chicken meat into bite-size pieces. Dip in sherry and coat in cornflour. Fry in a little oil. Drain and remove. Slice celery diagonally and dice pepper. Chop spring onions. Add these with the grated ginger to a little oil, frying for 1 minute. Add pineapple pieces, corn and reserved liquid from cans. Crumble stock cubes over. Add chicken and soy sauce combined with rest of sherry and cornflour. Simmer briefly until sauce thickens. Serves 4.