Feeling industrious while baby H was sleeping. I slung a chicken in the oven, thinking it would be a standby for something later. As part of a cook-a-long, I was supposed to be cooking something more 'international', so a full roast dinner really wouldn't have cut it!!.Anyway, as happens everyday, time ran away from me and I didn't have time to do the full sweet and sour pork dish I had planned. In retrospect, perhaps a blessing, as the calorie count with fried pork would have gone through the roof. Instead, I stuck to the sauce and added the breast meat from the roast. Really delicious!
Mrs Lee's Sweet and Sour Sauce
280ml Water
8tbs Tomato Ketchup
3 tbs Chinese rice vinegar
1/2 tbs Worcestershire sauce
1/2 tbs Chilli sauce
1tsp sesame oil
9 tbs Sugar
1 tsp salt
Corflour mix - 2tbsp cornflour and 4tbs water mixed.
I stir fried one onion, half a cucumber, 2 large red chillis and 2 chopped tomated. Remove veg and then bring other ingredients to a boil before adding cornflour mix to thicken.
Return veg to gravy and stir in chicken and fresh pineapple.
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