The whole object of travel is not to set foot on foreign land; it is at last to set foot on one’s own country as a foreign land.” – G.K. Chesterton

Friday, 6 October 2006

Pineapple sweet and sour chicken

Sweet 'n sour is something I like cooking because it is so simple and suits most tastebuds. Other JETs have even asked me for my recipe. I don't believe I've blogged it yet, so here it is. Pork would go well in this but chicken is so much more readily available and cheaper too and works just fine. Oh, and a lot of the quantities depend on your taste and the potency, sourness and sweetness of the ingredients used. So taste-test lots! I often find that the juice from the can of pineapple is sweet enough, but add sugar if it's not sweet enough.

And as always, I don't measure out my ingredients, so the quantities are only approximate.


~500g chicken fillets, cut up into bite sized pieces, and marinate in the marinade for a few hours or overnight

1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon cornflour
2 teaspoons oyster sauce
1/2 teaspoon sesame oil

1 cup (200mL) pineapple juice from the can
2 tablespoons tomato sauce (aka ketchup)
2 tablespoons rice vinegar (or to taste)
sugar to taste
soy sauce and pepper to taste

Some oil
1 medium onion, chopped
3 cloves of garlic, chopped
2 cm ginger, chopped (about 2 teaspoons)
1 carrot, julienned
1 capsicum, diced
1 cup of pineapple cut into small chunks
A bit more cornflour for thickening if needed


Stirfry the onion over medium heat until almost cooked. Add in the garlic and ginger and stirfry until fragrant and cooked. Add the marinated chicken and brown briefly then add the carrot. Cook for a couple of minute, stirring constantly to ensure that the chicken doesn't stick to the pot and burn. Add in the capsicum and the sauce and simmer until the chicken is cooked. Stir in the pineapple and if you think the sauce needs a bit more thickening, add more cornflour. Serve this with rice and stirfried veges.

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