A Chinese-inspired recipe...and a quick update!

Hi All,

Sorry for the radio silence of the last week, things have been rather difficult at this end and blogging has been fairly low down on my list of priorities!

Normal blogging services will resume on Sunday but for now I thought I'd share a Chinese-inspired recipe that I used a few weeks ago.

Hope you like it!

WG x

Spicy Sweet and Sour Chicken Stew

This looks like it's difficult and complicated because it has a lot of ingredients but actually it's fairly simple! If I can manage it then I'm sure everyone else can!

Ingredients. (Serves One)

- 1 tbsp of olive oil.

- 2 chicken thighs, bone and skin left on.

- 1/2 an onion, finely chopped.

- 1/2 a sweet potato, peeled and chopped.

- 1 tsp of fresh grated ginger.

- 1/2 a red chilli, chopped. (I used a whole chilli as I like a bit of extra zing!)

- 2 tbsp of white wine.

- 1 tbsp of white wine vinegar.

- 4 tbsp of tomato puree.

- 1 tbsp of clear honey.

- 1 tsp of soy sauce.

- 1/4 of a green pepper, chopped.

- 2oz of fresh pineapple, peeled and chopped.

Method

1. Gently heat the olive oil in a pan or wok.
2. Add the chicken thighs and fry, skin-side down until golden and crispy.
3. Add the onion, sweet potato, grated ginger and chilli to the pan and fry for a further two minutes.
4. Add both the white wine and the white wine vinegar to the pan and cook until the liquid has reduced to half it's volume.
5. Add the tomato puree, honey and soy sauce and cover with a lid.
6. Simmer for 15 minutes, until the chicken has cooked through.
7. Remove the lid for the last five minutes, adding the pepper and pineapple.
8. Serve in a bowl and enjoy!