or as Sammie likes to call them "Chinese chicken balls!!!"

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 marmalade
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.

Serves 6.