| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
5 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken parts |
|
|
Salt and pepper |
| 1/4 |
ts |
Ground ginger |
| 1 |
|
Clove garlic — minced |
| 1 |
c |
Chicken broth |
| 8 1/2 |
oz |
Can pineapple slices |
| 4 |
oz |
Can water chestnuts — |
|
|
Drained and sliced |
| 4 |
|
Green onions — diagonally |
|
|
Sliced |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
Sprinkle chicken with salt and pepper. Place in slow-cooking pot. combine
ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into
fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger
sauce over all. Cover and cook on low for 3 to 4 hours or until chicken is
tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar.
Stir into pot. Cover and cook on high for 10 to 15 minutes or until
slightly thickened. Serve with crisp chinese noodles.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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