Sweet and sour chicken balls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground chicken |
| 1 | Egg, slightly beaten | |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 5 | tablespoons | Flour, divided |
| 3 | tablespoons | Canola oil |
| 1 | can | Pineapple chunks in own juice (14 ounces) |
| 1 | Chicken bouillon cube | |
| 1 | Green pepper, sliced into 1 1/2-inch pieces | |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Ground ginger |
| 2 | tablespoons | Soy sauce |
| ¼ | cup | Vinegar |
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