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Categories:
fryer powdered ginger cooking oil mushrooms papaya juice almonds flour salt green onion pineapple chicken consomme soy sauce salt
Viewed: 12 - Published at: a year agoIngredients
- 2 1/2 to 3 lb. fryer, cut up
- 1 tsp. powdered ginger
- 1/2 c. cooking oil
- 1/2 lb. sliced mushrooms
- 1/2 c. papaya juice or apricot nectar
- 1 (2 3/4 oz.) pkg. sliced almonds
- 1/3 c. flour
- 1/2 tsp. salt
- 1 c. chopped green onion
- 1 (14 1/2 oz.) can chunk pineapple
- 1 (10 1/2 oz.) can chicken consomme
- 1 Tbsp. soy sauce
- salt to taste
Method
- Combine flour, ginger and salt in bag; shake chicken parts in mixture.
- Brown in hot oil; set chicken aside.
- Drain fat; return 1/3 cup to skillet and saute onion and mushrooms.
- Add chicken, syrup from pineapple, papaya juice or apricot nectar, consomme and soy sauce; simmer and cover 1/2 hour.
- Salt to taste.
- Add pineapple and almonds; cook 15 minutes or until chicken is tender. Makes 4 to 6 servings.
- Serve with Toasted Coconut Rice (recipe follows).
