Kowloon Chicken With Pineapple And Chestnuts
Ingredients
4 1/2 pound Chicken parts or cut up fryer
Salt and pepper
1/4 tsp. Ginger, ground
1 C. Garlic, minced
1 C. Chicken broth or bouillon
1 C. Pineapple slices, 8 1/2 oz.
1 C. Water chestnuts, drained an
4 Green onions, diagonally sliced
1/4 C. Cornstarch
1/4 C. Soy sauce
1 Tbsp. Vinegar
Cooking Instructions
Sprinkle chicken with salt and pepper and place in crock pot. Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on low 3-4 hours, or until tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10-15 minutes or until slightly thickened. Serve with crisp Chinese noodles.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)