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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini