Sweet & Sour Orange Chicken

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

Get set…

  • 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.

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Regardless of the time it took it was more than worth it, it was wonderful.

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Prawn & Pineapple Fried Rice

On 13th July 2015, This was Dinner

If you want to buy a microwave packet rice for this and make it a quick one, you can, it’s what is used in the original recipe here. I made mine from scratch. The recipe also uses ginger paste and garlic paste but that would be a waste of money as I’ve always got garlic and a small piece of ginger lasts, and isn’t expensive.

I also added some cooked ham I’d got going spare.

This includes cooling time for the cooked rice.

Preparing:

  • Grate a couple of garlic cloves
  • Grate some ginger
  • Chop an onion
  • Whisk up a couple of eggs
  • Slice some ham
  • Drain a tin of pineapple chunks
  • Zest & juice a lime
  • Get frozen peas, defrosted prawns, cashew nuts, rice, Chinese five spice powder, soy sauce, sesame oil & seasoning ready

Making:

Boil the kettle and pour over the rice. The water should be about the level of thumb tip to knuckle. Bring to the boil and simmer gently for 5 minutes. Cover with foil and pop the lid on and cook for another 5 minutes. Turn off the heat and leave for 15 minutes.

Fluff up the rice and spread out evenly to allow to cool.

When the rice has cooled, heat the oil in a large pan. Add the egg and spread as an omelette, cooking for a minute or so each side. Remove from the pan and set aside.

Add the onion to the pan and cook until softened. Add the garlic, ginger and five spice powder. Cook for a couple of minutes, stirring well.

Throw in the peas and give it another stir. Add the rice and soy sauce and stir fry for a few minutes.

Add the prawns, pineapple, ham and cashew nuts. Cut the omelette into ribbons and add to the pan. Give it all another stir with a bit of seasoning if required. Make sure it is heated through and serve.

TWD_1307_Fried_Rice

Sweet & Sour Chicken Hong Kong Style

On 29th & 30th March 2015, This was Dinner

I did go through a phase about 20 years ago where I would have the sweet and sour chicken option from the Chinese takeaway, you know the ones, in loads of batter with the bright orange sauce but then I discovered Deep Fried Crispy Shredded Chicken (or beef) and I was hooked.

I bought chicken instead of the pork that is in the Hairy Bikers (Mum’s Know Best) original recipe. This was purely because sweet and sour chicken would always be my personal choice.

Recipe involves waiting time.

Preparing:

  • Cut a couple of chicken breasts into peices
  • Get a chicken stock cube, white sugar, egg, cornflour, vegetable oil, tomato ketchup, red wine vinegar, a tin of pineapple chunks & seasoning ready

Making:

Mix the stock cube with a little water, about a tablespoon of the sugar and some seasoning. Cover and pop in the fridge.

After about half an hour, whisk the egg with about a tablespoon of the cornflour and add to the chicken.

Pop a pan on high and heat the oil then turn down.

Coat the chicken pieces in more cornflour and fry  (don’t overfill the pan) on all sides until done, about 7-10 minutes depending on their size.

In a small pan, pop the pineapple chunks and all of the juice in along with the ketchup and red wine vinegar. Heat through, adding a little cornflour mixed with water to thicken.

Pour over the chicken and serve with rice or chips, or whatever you damn well fancy.

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I must admit, if I had read the recipe before buying my bits I would have added big chunky bits of onion and green pepper but as we had masses of chicken it didn’t hurt.

On Monday we went with a jacket potato with cheese & beans. Simple but always good. I always make sure I eat the crispy skin before I get too full if it’s a huge potato.

Sweet & Sour Chicken

On 27th December 2014, This was Dinner

Keeping up with the business of staying stuffed this Christmas we had the Sweet & Sour Chicken for dinner but at lunch time we made these Nachos.

Sweetcorn, chillies, spring onions, cheddar, sour cream and avocado. just throw it in however you fancy and stick under the grill, popping extra dollops of, again, whatever you like, on top.

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The chicken recipe comes from a very old, donated, cookbook but I did adapt it quite a bit:

Preparing:

  • Drain a can of pineapple chunks reserving the liquid.
  • Prepare some chicken stock
  • Roast some almonds
  • Heat the oven to 190ºc (fan)
  • Get button mushrooms, chicken breasts, white wine, oil, butter, lemon juice, cornflour and seasoning ready

Making:

Pop the pineapple pieces and the button mushrooms in a pan with the white wine and simmer for about 6 minutes.

Brown the chicken breasts on both sides.

Move the chicken into an ovenproof dish. Add a little of the pineapple juice to the wine mixture and add this to the chicken.

Blend the stock with lemon juice and cornflour and boil gently. Pour this over the chicken and add the almonds.

Cover and cook in the oven for about an hour.

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Serve with rice.

On 28th December 2014, This was Dinner

So I got the BEST present of all today. It’s not something we have entered into lightly.  I went to see some puppies this morning and am soon to be part of a family of three again when Walter the Jackadoodle joins us in February. I am SO excited.

We have been talking about a dog for such a long time and has fate would have it, someone sent me a photo of him before Christmas. We were already debating names since the day we saw it so going to see him was just a formality.

In all the excitement, cooking did not come into the equation so we just had Fish & Chips.

Sweet & Sour Chicken

Sweet and sour chicken is not sweet and sour chicken without pineapple, so this is almost sweet and sour chicken. I just improvised a little. How I managed to forget to buy some is anyone’s guess, I’m supposed to be organised at these things.

Marinate chicken breast in soy and mirin for about half an hour.

Preheat the oven to 190ºc (fan).

From a tin of lychees, mix some of the syrup with water and cornflour.

Cook the chicken for a couple of minutes on each side in a frying pan then transfer to the oven for 8-10 minutes.

Heat some oil in the pan then stir fry sliced green pepper, yellow pepper, onion and celery for about 4-5 minutes. Add the lychee syrup and some tomato ketchup, honey, white wine vinegar, dry sherry and soy sauce.

Throw in some lychees, the chicken and some bamboo shoots, season and serve.

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Using CHICKEN, DARK SOY SAUCE, MIRIN, TINNED LYCHEES, CORNFLOUR, GREEN PEPPER, YELLOW PEPPER, ONION, CELERY, TOMATO KETCHUP, HONEY, WHITE WINE VINEGAR, DRY SHERRY, BAMBOO SHOOTS and if you are not an idiot – PINEAPPLE CHUNKS…

This was dinner…10th April 2014.

Crispy Pork Tacos with Pineapple Salsa

Wow, I’m so far behind on my blog it’s going to be tough remembering what I did. I do make the odd note on paper so it’s not all lost. Some of these posts will be pretty short though.

The recipe for these can be found here. It’s a pretty straight forward recipe.

Stick your oven on to warm the tacos through.

In a pan, fry off a chopped onion then add some pork mince. Brown it then season it.

Add cumin, smoked paprika, brown sugar and cider vinegar. Give it all a stir then add passata.

Whilst that gently cooks, make your salsa – mix pineapple, red onion and coriander.

I had loads of peanuts going spare so I quickly toasted them in a dry pan, roughly chopped them & sprinkled them on top.

Serve with the tacos and sour cream.

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Mr S was definitely not 100%, he thought they were ‘meh’, I stuffed my face.

This was dinner… 25th October 2013.