Yesterday was sunny and gorgeous and we spent a lot of time outdoors, which we could also do because the days have gotten a lot longer. Sunset isn't until 8:30pm or so. We took a walk in the forest, walked the fenceline at our office and also took a 16 mile bike ride on the rail trail, sharing a burger at the midway point.
Today, it was supposed to be another sunny day but the clouds rolled in. We woke up to grey skies, scuppering plans for a lighthouse photo outing (we were too tired anyway), another trip to the rail trail but with my Trikke, and a trip to the auto-shop to buy spur gears (another story for another time - for my pottery). It's interesting how the weather affects one's mood. We didn't feel like going anywhere or doing anything much except read, write or draw.
Leon wanted to eat churros so we made some, shared some with one of our favorite people in Midland, and then did some grocery shopping. And then it was time to prepare lunch for tomorrow. The cafeteria's food is truly uninspiring, we didn't want to keep driving out or driving home to eat, so we've been packing lunch bags.
With a little saucepan of oil sitting on the stove from frying the churros, fresh chicken leftover from a chicken curry dinner on Friday with another few friends, and a fresh peeled pineapple in the fridge, we decided to cook sweet and sour chicken. It's a taste we've missed!
Do realize though that I simplify my recipes a lot. We're happy with how this turned out but this dish can get really complex because cooking it well means balancing sweet and sour tastes perfectly.
Ingredients
1 lb or 500g of chicken (pork is better; use country rib boneless cut)
1 tablespoon of soy sauce
A dash of ground white pepper (optional)
1 tablespoon of cooking wine (optional)
3 tablespoon of corn starch
1 yellow onion
1/2 a pineapple cut into inch cubes (canned pineapples work too)
Half a cup of ketchup
1 cup water
1 tablespoon of plum sauce (I didn't have this but I think can substitute with equal amount of sugar)
1. Cut chicken into inch size cubes
2. Season with soy sauce, pepper, cooking wine
3. Heat enough oil in a pan for deep frying
4. Dredge chicken in corn starch and fry when oil is hot
5. Fry until chicken is cooked, but not overdone. Set aside.
6. In another pan/wok, heat some oil.
7. Fry onions and pineapple until onions are wilted.
8. Add in chicken, ketchup and water.
9. Stir and mix everything well. Taste - rebalance ketchup etc if needed. Mine needed a pinch of salt.
10. Once you're satisfied with the taste, it's ready. Serve with rice.
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| Looking forward to lunch! |
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