What’s more, my Chinesesweetandsourchicken is very easy to make once you get the hang of it. Long before I ever cooked Indian food, my passion was in Chinese, Thai and Mexican cooking so I’ve decided to post a few of those recipes on the blog too
This is a recipe for a delicious ChineseSweet Chilli Chickenand Noodle Soup, using a couple of packs of ready made stir fry sauce, stock, chicken, vegetables and noodles
George made this for me a few weeks ago and I was so impressed. It was something we hadn't tried before and I found it on the Slimming World website, they have so many good healthy recipes so definitely check it out
SweetandSour Pork with Pineapple was originally brought into the west by Chinese oxen drivers bringing pineapples, peppers and pigs along the Spicy Road
SweetandSour Pork with Pineapple was originally brought into the west by Chinese oxen drivers bringing pineapples, peppers and pigs along the Spicy Road
noneIngredients2 chicken breasts, cut into chunks2 tbsp soy sauce1 tbsp of cider or white wine vinegar4 tbsp orange juice1 tbsp tomato puree1 small red pepper, seeds removed and then finely diced120g tinned or fresh pineapple, cut into small chunks1 tsp brown sugarFrylightMethodStir fry the chicken in Frylight for 5 minutes in a frying panput the pineapple, pepper, soy sauce, vinegar, tomato puree, orange juice and sugar into a small pan, stir well, and bring to the boil. Add about 4tbsp water, and then use a hand blender to fully puree the sauce. Add the chicken, and allow to simmer in the sauce for 15 minutes. 2 chicken breasts
When the chicken is cooked, finely shred it and add it to the soup. Then, pour some water and a chicken stock cube into a saucepan, and bring to the boil
I tasted for flavour and added more soy and five-spice as I felt it needed before throwing in the rice noodles and bag of stir-fry vegetables and allowing to cook for a couple more minutes
Mirin Soaked Salmon steaks in sweet chilli sauce. Now along with Chinese New Year and Valentines, my husbands birthday and our anniversary follows in quick succession
Ingredients 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red pepper 4 teaspoons cornstarch, mixed with 4 teaspoons water 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken stock 1/2 cup chopped green pepper Cooked rice, for serving
I'm not a huge fan anyway, with the delights of Indian and Thai takeaways available, but it was one of those evenings where I had no idea what to make for the in-laws, and they 'fancied Chinese'
I have posted my version of sweetandsourchicken way back in May last year. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides
Comments
Log in or Register to write a comment.