Recipe - Crockpot Kowloon Chicken

4 One half pound Chicken parts or cut up
fryer
Salt and pepper
One fourth teaspoon Ginger; ground
1 cup Garlic; minced
1 cup Chicken broth or boullion
1 cup Pineapple slices; 8 One half oz
1 cup Water chestnuts; drain
4 Green onions; diag slice
One fourth cup Cornstarch
One fourth cup Soy sauce
1 tablespoon Vinegar

Sprinkle chicken with salt and pepper and place in crockpot. Combine
ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into
fourths. Arrange pineapple and water chestnuts ( cut or sliced up ) over chicken. Pour
ginger sauce over all. Cover and cook on low 34 hours, or until tender.
Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into
pot. Cover and cook on high 1015 minutes or until slightly thickened.
Serve with crisp Chinese noodles.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998