| 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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