| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken filets; cut in 1" pieces |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
ts |
Soy sauce |
|
|
Cornstarch |
|
|
Oil |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Ketchup |
| 4 |
dr |
Tabasco |
| 1 |
c |
Pineapple chunks |
| 1/2 |
c |
Sliced green pepper |
INSTRUCTIONS
Combine chicken, salt, egg and soy sauce; dust chicken lightly and evenly
with cornstarch. Place 2 inches oil in iron skillet. Bring oil to sizzling
point. Add chicken and deep fry until brown. Drain on paper towel. Drain
oil from skillet. Combine vinegar, sugar, salt, ketchup and Tabasco. Cook
in skillet at medium heat to boiling point, then thicken with cornstarch
paste (cornstarch and water) until thick. Add pineapple, pepper and
chicken. Toss and mix thoroughly until chicken is heated through.
MRS DANIEL TONYMON (SUSIE)
FORT WORTH, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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