| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; cut in 8ths |
| 1 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 4 |
tb |
Oil |
| 1 |
cn |
Crushed pineapple |
| 2 |
ts |
Soy sauce |
| 1/2 |
lg |
Onion; sliced |
| 1 |
lg |
Green pepper; cut in thin strips |
| 2 |
ts |
Brown sugar |
| 2 |
ts |
(level) cornstarch mixed with: |
| 2 |
tb |
Chicken stock |
INSTRUCTIONS
SAUCE
From the Complete International Cookbook by Evelyn Rose
Shake chicken pcs with seasoned flour in a bag to coat. Saute in oil
until brown on all sides in a large pan. Transfer to a casserole &
cook covered 45 minutes at 350'. Meanwhile...make the sauce in the
same pan... Saute onion & pepper strips about 5 minutes & add
remaining ingredients. Simmer 3 minutes until thick & clear & pour
over chicken in casserole. Cook 10 minutes more until tender.
Reheats well IF there are any leftovers!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 24, 1999, converted by MM_Buster v2.0l.
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