Sweet and sour chicken balls

6 Servings

Ingredients

QuantityIngredient
1poundsGround chicken
1Egg, slightly beaten
1Clove garlic, minced
½teaspoonSalt
¼teaspoonPepper
5tablespoonsFlour, divided
3tablespoonsCanola oil
1canPineapple chunks in own juice (14 ounces)
1Chicken bouillon cube
1Green pepper, sliced into 1 1/2-inch pieces
2tablespoonsCornstarch
2tablespoonsSugar
1teaspoonGround ginger
2tablespoonsSoy sauce
¼cupVinegar

Directions

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