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Susan Sontag

Tuesday, 11 September 2012

Sweet & Sour Chicken

I'm sharing this recipe for my best friend Analyn. It's just my version of sweet and sour, when I was missing proper ingredients at home.

Also, ever since I got my 50mm lens, I've been using it a lot to snap food close up.

  • half chicken or in pieces
  • pineapples in a can with syrup
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of ketchup
  • 1 tablespoon of chilli sauce
  • 1 tablespoon of soy sauce
  • 1 to 2 cups of water
  • some garlic and red onion
  • salt and pepper to taste

In a pot, add a tablespoon of cooking oil and stir-fry garlic and onions for 2 minutes. Add water, oyster sauce, chilli sauce, ketchup, and soy sauce. And then add some pineapples, depending on how much you want it. Add together the syrup that comes with it, maybe around 1 or 2 tablespoons. Bring to boil.

Lower the temperature and add chicken inside. Close the pot with its lid, but let some steam come out. Leave the chicken to cook for about 30 to 45 minutes. Keep turning it or stirring (if the chicken is in pieces) until it's cooked. Add some more water if the sauce is already thick but the chicken is not cooked yet. Sprinkle some salt and pepper if needed.

I took more than one hour to prepare this since I forgot to defrost the chicken.

It's ready when the chicken is cooked and the sauce is thick.


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