Sweet and Sour Chicken

I’ve been neglecting the posts here, too many things to do at the same time.

– chop some chicken breast (this recipe also works with pork fillet) into tiny pieces, toss in cornflour and fry in some oil until light brown and crisp, depending on quantity you may need to make two or three batches
– take out the cooked the chicken pieces and drain on some kitchen roll
– fry chopped onion and peppers in remaining oil, add a very thinly sliced carrot (I sometimes add some broccoli flowers too)
– once the vegetables are starting to get soft add a tin of chopped pineapple pieces and their juice, some tomato purée, soy sauce, vinegar, sugar and a little cornflour dissolved in some sherry
– cook for a few minutes until the sauce starts to thicken and add the fried chicken pieces
– serve with rice or as part of an oriental buffet.

Meanwhile a little progess on the book and still no sight of winter.