Oriental Chicken Dumplings II Recipe

Ingredients

1/2 cup vegetable oil

1/4 cup white sugar

2 tablespoons brown sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved

2 cups chicken bouillon cube

5 pounds fresh chicken drumettes

Directions

Heat oil in a large saucepan over medium-high heat. Stir in white sugar and brown sugar. Bring to a full boil. Cover and cook for 1 minute.

Remove from heat, deal with the pineapple chunks and stir them into the pan. Boil for about 2 minutes. Slowly add bouillon cube. Place drumettes onto each drumette and sprinkle with reserved pineapple juice. Turn on heat and cook, stirring constantly until both sides of all drumettes are golden brown. Reduce heat to medium-low and simmer for 1 hour, or until bubbly and tender. Serve warm.

Comments

Krosty Smoth writes:

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I gave it 4 stars because it was fairly simple but I would have made much less of it if I knew how to make it. I didn't have garlic powder but followed the recipe as-is. I used olive oil instead of vegetable oil and I think that would have made it a little less sticky but I didn't have garlic powder so I didn't change anything. If I made it again I'd double the garlic, use two egg yolks and leave it as is. I didn't think the dough would be thick so I didn't add any flour and let it rise in the mixing bowl until it was slightly tacky but after 2 hours at 180 Celsius (356 Fahrenheit) and 50/50 oz. of water it was perfect. I put it on a platter and drizzled that on top of everything before

Oriental Chicken Dumplings II Recipe

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