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SWEET AND SOUR CHICKEN (or Pork)
1 onion, cut in wide strips and sautéed until tender
1 carrot, cut diagonally in thin slices and parboiled until tender
1-3 slices pineapple (fresh or canned), cut in cubes
75ml (5 tbsp) pineapple juice
60ml (4 tbsp) wine vinegar
15ml (1 tbsp) sugar
15ml (1 tbsp) cooked beet, cut in thin slices (optional, for vibrant color)
½ tomato peeled, seeded, skinned and chopped finely
300ml chicken stock
1 tbsp corn flour blended with water until smooth
Mix together the pineapple juice, wine vinegar, sugar, beet, tomato and chicken stock.
Heat for approximately 10 minutes, then add the corn flour and lastly mix in the onions,
carrots and pineapple. Set aside and reheat when required.
450g (1 lb) chicken breast or pork tenderloin, cut into small sized cubes
Salt and pepper to taste
5ml (1tsp) garlic powder or 1 small clove of garlic, crushed
45 ml (1tbsp) corn flour, or more if needed to coat meat thoroughly
Mix together and allow to stand for 30 minutes at room temperature
110g (1/4 cup) flour
water
225ml or ½ pint of vegetable cooking oil
Preheat oil in a wok until hot and reheat sauce over low heat. In a small bowl, whisk 110g (1/4 cup) flour with enough water to form a
slightly thick batter, stir in the cubed meat, turning to coat. Shake
off excess batter and cook in hot oil until batter is golden brown,
drain on a paper towel and place meat on a warmed plate. Pour on the reheated sweet and sour sauce.
To turn this into - Sweet and Sour Three Delights
Vegetables - carrots 1/8" slice cook 1 minute, onions cook 2 minutes, pepper 1 minute, 1" cube pineapple 1 minute or 5 minutes total. Use 3 meats (shrimp and/or fowl, lamb)
Quick Sauce - 4 tbsp each Vinegar, catsup, sugar, 5 tbsp each cold water, pineapple juice, 3 tsp corn starch, 1 tsp salt, 1 tsp toasted sesame oil |
