Recipe - Chicken Oriental 2

2 Whole chickens; quartered
One fourth cup Salad oil
1 teaspoon Salt
One fourth teaspoon Pepper
15 One half ounce Pineapple chunks in syrup;
unsweetened
One half cup Sugar
2 tablespoon Cornstarch
Three fourths cup Cider vinegar
1 tablespoon Soy sauce
One fourth teaspoon Ginger
1 Chicken bouillon cube
1 lg Green or red pepper; cut in
1/2" slices

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 One fourth 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 15, 1998