Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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