Sweet & sour chicken balls
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Sweet & sour chicken balls
  Sweet    Chicken    Chinese  
Last updated 6/12/2012 1:25:42 AM. Recipe ID 59780. Report a problem with this recipe.
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      Title: Sweet & 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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Recipe ID 59780 (Apr 03, 2005)

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