In article >, Arri London
> wrote:
>Zspider wrote:
>> I'm wanting to try sweet and sour chicken. I've collected
>> several recipes to work from but would appreciate your recipes
>> and suggestions. There are so many ways to fix it. [...]
>
>This is a recipe for sweet and sour sauce given to me by a Chinese
>neighbour (after we worked out the measurements LOL):
>
>1 onion cubed

Cor blimey, mate, I'm told mathematicians are still trying to square
the circle and you've managed to cube an onion!

>1 sweet red pepper, cut into dice

Aren't dice cubes too?

>2 spring onions, sliced
>2/3 cup Chinese pickled cabbage or mustard greens (the sort preserved in
>brine)
>1 cup clear rice vinegar

What about those higher alcohol Chinese rice "vodkas" such as Shiwan
Rice Chiew? At 29% alcohol by volume it must be good for something --
though reviews suggest it's not much good for drinking. See:
"Shrine to Spirits - Chiew and Soju"
<http://www.physics.uq.edu.au/people/nieminen/chiew.html>

>1 1/4 cups pulverised Chinese rock sugar (white sugar works too)
>1/4 cup cornstarch
>
>Stirfry the onion, pepper and spring onions. Add the pickles and mix.
>Add the rice vinegar and sugar on low heat until sugar dissolves. Bring
>to a boil and simmer for a few minutes.
>Mix the cornstarch with 1/4 cup water and add to the sauce. Cook until
>thickened.
>
>Add the fried chicken (or pork) pieces to sauce and reheat.

Sounds pretty good. I might try it. Thanks.

Cheers, Phred.

--
LID