---------- 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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