or as Sammie likes to call them "Chinese
1 frying chicken (3 lb), cut up
2 tablespoons butter
1 ¼ teaspoons salt
2 tablespoons water
½ cup onion, sliced
12 oz apricot, pineapple or peach preserves, or orange
¼ cup vinegar
1 tablespoon cornstarch
½ teaspoon ginger
5 oz water chestnuts, drained and sliced
1 green pepper – cut in 1-inch squares
1 tomato cut in wedges
• Brown chicken in butter on all sides over
moderate heat. Sprinkle 1 teaspoon salt over the chicken.
Add water, cover and cook until tender, about 45 minutes.
Remove chicken from the pan but keep it hot.
• Add onions to pan drippings and cook until
limp. Combine preserves, vinegar, cornstarch, soy
sauce, ginger and remaining salt. Blend well. Add
to pan and cook, stirring constantly, until sauce
has thickened. Add water chestnuts, pepper, and tomato
– and heat.
• Arrange the chicken on rice and pour sauce
over the chicken.