Recipe - Cowloon Chicken

3 One half pound Chicken
Salt
Pepper
One fourth teaspoon Ground ginger
1 Clove garlic; minced
1 cup Chicken broth
8 One half ounce Pineapple; cut or sliced up in syrup
4 ounce Water chestnuts; drained
cut or sliced up
4 Green onions; diagonally cut
One fourth cup Cornstarch
One fourth cup Soy sauce
1 tablespoon Vinegar

Sprinkle chicken with salt and pepper. Place in slow cooker. Combine
ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple
slices into fourths. Arrange pineapple and water chestnuts over chicken.
Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to
low and cook an additional 2 to 3 hours or until chicken is tender (it can
be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy
sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes
or until slightly thickened. Serve with crisp Chinese noodles.
Posted to recipeludigest Volume 01 Number 339 by James and Susan Kirkland
kirkland@gj.net on Dec 04, 1997