WEBER
Sweet-and Sour Chicken
1 broiler-fryer chicken (3 lbs.)
1/2 cup soy sauce
1 cup pineapple juice
1/2 cup chicken stock
2 cloves garlic, minced
1 TB. grated gingerroot
1/4 cup brown sugar, packed
1/4 cup cider vinegar
1 green pepper, cut into 1" squares
1 tomato, peeled, seeded, cut into 1" chunks
1 cup pineapple chunks
1 bunch scallions, sliced diagonally into 1" pieces
2 TB. cornstarch
1/4 cup cold water
1. Wash and dry the chicken. Disjoint and chop into 2" pieces with a heavy cleaver. Combine the soy sauce, pineapple juice, stock garlic, gingerroot,
brown sugar and vinegar. Marinate the chicken in this mixture for 2 hours in the refrigerator.
2. Remove the chicken pieces from the marinade; set both aside. Then, line as baking pan (large and deep enough to hold the chicken and marinade) with foil; place the pepper, tomato, pineapple chunks and scallions on the bottom; pour the marinade over.
3. Grill by Indirect Heat Method for charcoal, by Indirect Heat Method (Low Heat) for gas. Brown the chicken pieces over the coals on either side of the grill for about 15 minutes. Transfer to pan with marinade and vegetables. Cook for 30 minutes.
4. To finish the sauce, remove the chicken pieces to a warm platter. Mix the cornstarch and water and add to the pan juices on grill; stir until thickened. Pour the sauce over the chicken and accompany with rice. Serves 4
Source: "Elegant Fare From The Weber Kettle" 1977 - Jane Wood
Sweet-and Sour Chicken
1 broiler-fryer chicken (3 lbs.)
1/2 cup soy sauce
1 cup pineapple juice
1/2 cup chicken stock
2 cloves garlic, minced
1 TB. grated gingerroot
1/4 cup brown sugar, packed
1/4 cup cider vinegar
1 green pepper, cut into 1" squares
1 tomato, peeled, seeded, cut into 1" chunks
1 cup pineapple chunks
1 bunch scallions, sliced diagonally into 1" pieces
2 TB. cornstarch
1/4 cup cold water
1. Wash and dry the chicken. Disjoint and chop into 2" pieces with a heavy cleaver. Combine the soy sauce, pineapple juice, stock garlic, gingerroot,
brown sugar and vinegar. Marinate the chicken in this mixture for 2 hours in the refrigerator.
2. Remove the chicken pieces from the marinade; set both aside. Then, line as baking pan (large and deep enough to hold the chicken and marinade) with foil; place the pepper, tomato, pineapple chunks and scallions on the bottom; pour the marinade over.
3. Grill by Indirect Heat Method for charcoal, by Indirect Heat Method (Low Heat) for gas. Brown the chicken pieces over the coals on either side of the grill for about 15 minutes. Transfer to pan with marinade and vegetables. Cook for 30 minutes.
4. To finish the sauce, remove the chicken pieces to a warm platter. Mix the cornstarch and water and add to the pan juices on grill; stir until thickened. Pour the sauce over the chicken and accompany with rice. Serves 4
Source: "Elegant Fare From The Weber Kettle" 1977 - Jane Wood