On 18th May 2016, This was Dinner…
I was going to delete these unfinished posts due to how old they were, I’m glad I didn’t if just to share this one with you. It took some time and should have really been a weekend dinner, the cooker needed a right good clean too.
It’s from Dirty Food by Carol Hilker which was well worth the fiver I paid for it. I did change mine a little, mainly with regards to the rice
- Chop a couple of chicken breasts into pieces
- Whisk up a couple of eggs
- Grate some ginger
- Grate some garlic
- Slice a yellow pepper and a green pepper
- Chops some spring onions
- Cut some pineapple rings (from a tin) into pieces, reserve the juice
- Slice an onion
- Zest an orange
- Get rice, rice wine, soy sauce, white wine vinegar, cornflour, plain flour, sugar, chilli flakes, sesame oil, groundnut oil & seasoning ready
Throw it together…
Mix the eggs with some salt and pepper and a little sesame oil, add the cornflour and plain flour and mix well. Add the pieces of chicken to coat and pop to one side.
To make a sweet and sour sauce, mix soy sauce, sugar, white wine vinegar and water together and add the zest of the orange. Bring to the boil then remove from the heat.
Heat the groundnut oil in a large pan. You need about 2cm of oil (or you could deep fry). Add the chicken a few pieces at a time without overfilling the pan and cook for 4-5 mins each side. Remove and set aside.
Put your rice on to cook.
Heat a little more oil in the pan if required and add the garlic and ginger, stir for a minute then add the green pepper, some chilli flakes and the rice wine, along with half of the pineapple. Stir well then add the juice from the pineapple along with the sweet and sour sauce. Add the chicken back to the pan and leave on a gentle heat to warm through.
Put ANOTHER pan on and heat some oil. Cook the onion and yellow pepper until softened. Add the remaining pineapple and once warmed stir through the rice.
Dish it up…
A good spoonful of rice and the chicken in a bowl scattered with the spring onions. Shut the door on the kitchen and enjoy the delicious goodness of the closest thing to takeaway food there is, worry about the mess later.
Regardless of the time it took it was more than worth it, it was wonderful.