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 o, unces)
1 chicken bouillon cube
1 green pepper, sliced into 1 1/2-inc, h pieces
2 tbsp cornstarch
2 tbsp sugar
1 tsp ground ginger
2 tbsp soy sauce
1/4 cup vinegar
A Recipe for
Sweet & Sour Chicken Balls
Never eat more than you can lift. |
| Miss Piggy |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Food Tip |
This Recipe for Sweet & Sour Chicken Balls is one of thousands in the Recipes-to-go Asian Cookbook.
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
If you enjoy this Sweet & Sour Chicken Balls Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This is a recipe for Sweet & Sour Chicken Balls from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
The way you cut your meat reflects the way you live. |
| Confucius |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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.
Serves: 6
Sweet & Sour Chicken Balls Recipe brought to you by Recipes To-Go