Phred wrote:
>
> 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?

You aren't a gamer are you LOL?
>
> >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>

Too expensive to use in a recipe like this plus they aren't sour which
rather is needed in a recipe called 'sweet and SOUR'
>
> >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.

It's so much better than the awful red stuff that happens in American
Chinese restaurants. My neighbours had no idea it was supposed to be
sweet and sour sauce!
>