วันพุธที่ 14 มีนาคม พ.ศ. 2555

SWEET & SOUR CHICKEN

Leftover cooked chicken
1 red pepper
1 orange or yellow pepper
1 onion
1 standard tin of pineapple rings
2 tbsp (any) vinegar
2 tbsp tomato purée
2 tbsp soy sauce
1 rounded tbsp sugar (soft brown or white)
Oil
Plain flour
Method
1. Warm some oil in a large saucepan.
2. Cut the cooked chicken into rough pieces and coat in a little
flour.
3. Fry the chicken on all sides for a couple of minutes; turn the
heat right down and cover with a lid while you finely chop the
onion and peppers then add them to the pan.
4. Cut 3 or 4 pineapple rings into small pieces and put them in
with the vinegar, tomato purée, soy sauce, sugar and all the juice
from the tin of pineapple.
5. Stir well, cover with a lid and simmer very gently for about 10
minutes.
6. Serve with rice.
Tip
Never throw a chicken carcass in the bin when all you
have to do is immerse it in a saucepan of cold water and
put it on the stove for a few hours to make great stock.
Add a bay leaf or two, an onion cut into quarters and a
couple of carrots (ditto) but if you don’t have any of these
to hand, just the chicken will do.

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