Sweet and Sour Chicken or the recipe I’ve been trying to make forEVER

You may recall today was going to be Ikea for lunch day – didn’t happen, bet you’re shocked! Instead Robin, who is trying to sell his car, needed to use it today because he has man flu. I have the lurgy but apparently it isn’t as bad as Robin’s who has to go to work, I have The Cub on an inset day which is, of course, a breeze in comparison, sarcasm is my life πŸ˜€ So, The Cub had a bagel with cream cheese and veggies and I had a Pot Noodle, oh, it’s the HEIGHT of haute cuisine here πŸ˜‰

I’m having quite a relaxing day as it happens because I made some snow. Yes, I’m magic and can conjure up snow. Actually, what I did was combine 1 cheap can of shaving foam with a kilo of cornflour less the amount in the SnS recipe and it makes mouldable snow it’s a bit like the moon sand you can buy without the cost. Usually it lasts about 2 weeks, the preservative in the shaving foam keeps out the nasties and it’s usually grey at the end because it has been played with A LOT! Because of it’s constituent parts it makes washing toys that are used in it a doddle. I’ve had 2 and 1/2 hours of peace and quiet from it today, why yes, I am a bit of a legend πŸ˜€

Anyhoo, here’s the recipe for Sweet and Sour sauce, I’d love to tell you what magazine I got it from but it’s just stuck in my recipe-book-of-things-I’ll-actually-make. I find that shop bought SnS is either to sour or to sweet so I use this, it’s easy to make and I usually do it in a pan whilst I’m doing something else. I have no idea if it keeps because there is never any left. Yes, we love it that much, you’d think it would be easy to get them to eat it. I told them it was SnS tonight and you’d have thought I was serving boiled babies but when asked what else they’d like I got the stock answer so they can put up with it.

  • 1 tbsp of groundnut oil suitable for frying – I use this because we like the taste but if you have nut allergies use any oil you can use without nuts
  • 1 tbsp freshly grated root ginger – I usually have a piece in the freezer because it keeps really well in there but I NEVER remember to get it out to defrost it so I grate it with a the nutmeg side of the grater (the really small one) then bung it back in the freezer. This is probably not a good idea but I don’t think that it’s out of the freezer long enough to defrost to much even with my hands which are usually hot!
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks – the recipe says a green pepper but as green peppers are nasty un-ripened peppers I don’t use them.
  • 1 x 227g tin of pineapple chunks sliced and juice retained. I use stripey (what we call whatever value range the supermarket is selling because Tesco’s use to be stripey) tins of pineapple.
  • 1 tbsp of light soy sauce
  • 1 tbsp clear rice vinegar or cider vinegar. It’s pretty much always cider vinegar because I love salad dressings with cider vinegar or if I’m feeling sassy mirin.
  • 1/2 tsp brown sugar optional
  • 1 tsp cornflour blended with 1 tbsp cold water

The recipe gives a really complicated way of making the sauce here’s what I do:

Stir fry the peppers and ginger in the pan for a couple of minutes. Add everything else except the sugar. Boil the crap out of it for a few minutes. CAREFULLY taste – this is going to be hotter than McDonald’s coffee use to be, so let it cool and then cool some more. Add the sugar if you need to and adjust the seasoning to your taste. Thicken with the cornflour/water mixture if required.

Stir fry your meat and or vegies, we would be having chicken, chinese leaves, pak choi and any veg I can find in the bottom of the fridge – I’m lucky we have a REALLY good veg stall on our local market who stock exotic things like mooli and pak choi. If I can convince them I’ll get them to pose for a picture one day! – and steamed rice. However, as the lurgy got me yesterday we’re just having chicken and extra peppers in the sauce! Because of the lurgy tonight I’ve added extra ginger. For the 3 of us I use 1 1/2 cups of rice and 3 cups of boiling water. Simmer the rice for 5 minutes then turn off for 15 minutes with the lid on. DO NOT LIFT THE LID before the time is up. Drain any excess liquid, fluff and serve.

I have a question for you all, are you tired of getting so much damn water out of chicken when you cook it? Funds, as they are for everyone, are tight we CANNOT afford organic chicken although I’d love to buy it. Actually I’d love to have my own chickens and eat them but that’s a whole other blog for another day. I wonder how much money the supermarkets are making by selling us water not meat. Leave a comment let me know I’m not lonelyΒ what you think.

Here is tonight’s picture:


Why yes, it does look VERY orange but this is due to VERY poor lighting and equipment and it doesn’t look this colour in real life – honest guv!

Oh, and a picture of The Cub taken tonight playing with my Kindle, he’s soooo cute. I’m biased, I’m his momma:D


Peace, love and pizza!


One thought on “Sweet and Sour Chicken or the recipe I’ve been trying to make forEVER

  1. Blimey, he’s grown!! And I recognise that look too, that’s a very Dawn expression. πŸ˜‰

    You’re lucky they eat veg. My manchild refuses to eat most vegetables and vegetable products, unless they are of potato decent, mushrooms, (I know, not technically a “vegetable”) or are sweetcorn (but only once or twice a month) or peas as a side-veg, (but not in a sauce as “that’s ruined it”, and then only about twice a year.)

    He will, however, eat brown rice, as long as it is really well cooked, and I once made a cauliflower base pizza, and to my amazement he said it tasted really good – and that you couldn’t tell it was cauliflower! It’s very heavy on the cheese that one, though, so it’s a pricey way of getting veg in him.

    I have more success using gluten free pitta breads as bases – we cook up four at a time, and reheat the other two for the next night, just to save me standing in the kitchen too long (Fibro). The gluten free pitta breads work better as pizza bases than they do as pittas – they are more of a “PITA” (it’s an acronym well worth a google if you don’t know it) as they usually won’t puff up to be cut open. I did try gluten free pizza bases, the proper ones, but they don’t taste so good, so we stick with the pittas.

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