Chicken Kowloon

Course : Chicken
Serves: 6
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4 1/2 pounds chicken parts or cut up fryer
1 teaspoon salt and pepper -- to taste
1/4 teaspoon ground ginger
1 clove garlic -- minced
1 cup chicken broth or bouillon
8 1/2 ounces pineapple slices
1 cup water chestnuts -- drained
4 Medium green onions diagonally -- sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 tablespoon vinegar

Preparation / Directions:

Sprinkle chicken with salt and pepper and place in crockpot. Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts (sliced) over chicken. Pour ginger sauce over all. Cover and cook on low 3-4 hours, or until tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10-15 minutes or until slightly thickened. Serve with crisp Chinese noodles.

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