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Category: Ethnic/Oriental
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Chicken Oriental #2
Ingredients:
8 Servings
2 Whole chickens, quartered
1/4 Cup Salad oil
1 Tsp Salt
1/4 Tsp Pepper
15 1/2 Oz Pineapple chunks in syrup
-unsweetened
1/2 Cup Sugar
2 Tbl Cornstarch
3/4 Cup Cider vinegar
1 Tbl Soy sauce
1/4 Tsp Ginger
1 Chicken bouillon cube
1 Large Green (or red pepper), cut in
-1/2" slices
Method of Preparation:
Wash chicken, pat dry. heat oil in large skillet, add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350 degrees. Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube. Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers. Bake 30 minutes longer or until chicken is tender. Serving Ideas : rice NOTES : Serve with fluffy white rice, butter zucchine, poppy seed rools. Have a soup first. Posted to MC-Recipe Digest by Barb at PK <> on Apr 15, 1998 |
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