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Kowloon Chicken
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Not terribly authentic, but a great Chinese-tasting meal.
3-1/2 lbs chickens
salt & pepper
1/4 teaspoon ground ginger
1 clove garlic, minced
1 cup chicken broth
8 -1/2 ounces pineapples, sliced in syrup
4 ounces water chestnuts, drained and sliced
4 green onions, diagonally cut
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegar
Sprinkle chicken with salt and pepper. Place in the 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 the pot. Cover and cook on high 10 to 15 minutes or until slightly thickened.
Serve with crisp Chinese noodles.
6 servings 22 carbs
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