Chicken: 500gm(ground)
Egg:1(beaten)
Garlic: 2flakes(minced)
Salt: 1/2tsp
Pepper: 1/4tsp
Flour: 5tbsp
Oil: 3tbsp
Pineapple juice: 1cup
Corn flour: 2tbsp
Sugar: 2tbsp
Ginger paste: 1tsp
Soya sauce: 2tbsp
Vinegar: 1/4cup Method:
In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls. Heat the oil in a nonstick fry pan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the fry pan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Place the fry pan over low heat; add the pineapple chunks peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.