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Sweet 'n' Sour Chicken

The concept of "The Five Flavors" -- bitter, salty, sour, hot, and sweet -- seems to have been well established in Chinese haute cuisine by the 4th Century B.C., although it had its roots much earlier among the peasants across the vast country. The followers of Confucius had the wisdom to realize that contrast is the essence of good menu planning. Begin dinner with egg rolls, followed by Sweet 'n Sour Chicken with rice or chow mein noodles. For dessert, serve orange sherbet or almond cookies.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Chicken - (abt 3 lbs) - cut up
1 tablespoon 15mlVegetable or olive oil
1/2 cup 55g / 1.9ozSliced celery
1   Green or red pepper - cut into chunks
1   Pineapple chunks - (20 oz) - drained, and
  Juice reserved
1 cup 237mlReserved pineapple juice
  = (add water if necessary)
1/4 cup 40g / 1.4ozBrown sugar
1/2 cup 118mlVinegar
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlCatsup
1/2 teaspoon 2.5mlWorcestershire sauce
1/4 teaspoon 1.3mlGround ginger
  ~~~~~~~~~~
2 tablespoons 30mlCornstarch
2 tablespoons 30mlCold water

Recipe Instructions

Heat oil in a 4- or 6-quart pressure cooker. Brown chicken a few pieces at a time; set aside.

Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken.

Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter.

Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with Steamed Rice (see recipe).

This recipe yields 4 to 6 servings.

Source:
National Presto Industries at http://www.presto-net.com

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