1 lb Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
1/2 tsp Salt
1/4 tsp Pepper
5 tbsp Flour, divided
3 tbsp 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 tbsp Cornstarch
2 tbsp Sugar
1 tsp Ground ginger
2 tbsp Soy sauce
1/4 cup Vinegar
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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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