| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground chicken |
| 1 | Egg, slightly beaten | |
| 1 | Clove garlic, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 5 | tb | Flour, divided |
| 3 | tb | Canola oil |
| 1 | cn | Pineapple chunks in own juice (14 ounces) |
| 1 | Chicken bouillon cube | |
| 1 | Green pepper, sliced into 1 1/2-inch pieces | |
| 2 | tb | Cornstarch |
| 2 | tb | Sugar |
| 1 | ts | Ground ginger |
| 2 | tb | Soy sauce |
| 1/4 | c | Vinegar |
INSTRUCTIONS
In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls. Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles. [THE EVENING SUN; January 2, 1991] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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