So, in a nice throwback to my sweet and sour pot roast I put together a months ago, my perpetual craving for Chinese food, and my empty linty collegiate pockets I thought I might try my hand at Sweet and sour chicken. Here's what I did:
Still weaning myself from my slow-cooker crutch (I received a newer and bigger one for Christmas so my addiction to this little culinary Godsend may have just quadrupled), I made a similar sauce as before:
-1 large can of tomato sauce
-1 small can of tomato paste
-2 tbsp. Worcestershire
-3 tbsp. Apple Cider Vinegar
-2 tbsp. Hot pepper sauce
-2 tsp. of garlic powder
-1 tbsp. of freshly grate ginger
-1 can of pineapple and half the juice
-3 chopped chicken breasts (about 1/2-1inch thick pieces)
-1/4 cup of packed dark brown sugar.
Combine all this and cook on low for 7-8hrs or on high 3-4hrs.
And I couldn't satiate my Chinese food cravings without fried rice! So I made a quick and dirty version:
Combine
-2 cups of rice and 4 cups of water
-2 big heaping tbsp. of butter (in honor of the Patron Saint of Butter Paula Deen)
-Salt and pepper to taste.
Stove-top cook it on medium until all the water cooks out. OR nuke it in a microwavable safe bowl on high for 20 mins.
Once the rice is done, in a large skillet or a wok (I love my wok) fry an egg or 3, scramble it and chop it into smaller pieces. Next melt some butter or use your favorite oil (almond, saffron, etc.) to lube of the pan and mix in the rice. Fry it until its a nice shade of brown. Season with salt and pepper.
And that's it. It's a recipe that takes many liberties the Asian cuisine version but, as my mother would say, "It'll fill a hungry crack," and also not make a large dent in the nonexistent college budget.
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