Sweet And Sour Chicken Balls

---------- Recipe via Meal-Master (tm) v8.02

Title: SWEET AND SOUR CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 6 servings

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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