Kowloon Chicken


3 - 3 1/2 lbs. chicken parts (or cut-up fryer)
Salt and pepper
1/4 t. ground ginger
1 clove garlic, minced
1 c. chicken broth or bouillon
1 can (8 1/2 oz.) pineapple slices
1 can (4 oz.) water chestnuts, drained and sliced
4 green onions, diagonally sliced
1/4 c. cornstarch
1/4 c. soy sauce
1 T. vinegar

Sprinkle chicken with salt and pepper; place in crockpot. Combine ginger, garlic, broth and syrup from pineapple. Cut pineapple slices in fourths and arrange with water chestnuts over chicken parts. Pour ginger sauce all over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is tender. Add green onions. Dissolve cornstarch in soy sauce and vinegar; stir into pot. Cover and cook on HIGH for 10 to 20 minutes or until slightly thickened. Serve with crisp Chinese noodles.