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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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My family loves this recipe,it was given to me in the early 60's We have it 2 or 3 times a year Ingredients:
1 whole skinless chicken, cut up or 8 -10 chicken thighs |
8 tablespoons dark soy sauce |
1 1/2 tablespoons sugar |
3/4 tablespoon salt |
5 tablespoons sherry wine or 3 tablespoons cooking sherry |
2 teaspoons ginger powder |
8 cloves garlic, crushed |
1 (20 ounce) can pineapple tidbits, drained,save liquid |
1/2 cup additional pineapple juice |
1 cup water |
3/4 cup sliced thin carrot |
1 small green pepper, cut in strips |
1 small onion, cut in wedges |
2 1/2 cups cooked rice |
Directions:
1. Mix: soy sauce,sugar,salt, sherry& ginger.
2. wash, skin& dry chicken.
3. Rub with the above mixture, refrigerate atleast 1 hour.
4. Drain chicken,but save marinade.
5. In lg chiken fryer add oil to barely cover bottom.
6. heat to med.
7. Add chiken& brown on one side,turn over& add garlic.
8. Brown chicken on other side.
9. Add marinade,pineapple& water, cover& simmer 1 Hour.
10. Add veg simmer covered tell veg are tender but still crisp (10) minutes.
11. Serve over hot rice.
12. If you desire you can thicken juice with a little cornstarch.
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