Sweet and Sour Chicken

Or Pork, I suppose.

If you don’t have honey, substitute ½ cup of white or brown sugar.

I put everything into a small saucepan, except the chicken. Stirred the lot, and set it on the stove to come slowly to the boil while I ...

Cut the chicken into strips about one inch thick and chunks about two inches long. These chunks will shrink a little, but I wanted to end up with mouth-sized pieces.

The boiled mixture went into a large bowl, and into that went, piece by piece, the chicken, making sure that each piece was thoroughoughly coated.

The lot went into a deep glass bowl, covered with foil and placed on a baking tray to catch any boil-over, and into the oven at 2 p.m. on 200.

Around 5:30 p.m. I cranked the heat up to 300, which brought all to a slow boil, and 45 minutes later, served it.

I suppose one could boil it, slowly, in a lidded saucepan if one did not want to use an oven.

I got bored while all this was going on, so I boiled 2 cups of chick peas, strained them, and in the water boiled ½ cup of Basmati rice, strained it, and in THAT water boiled ½ cup of wild rice; strained that!

Some pickled beetroot chopped into ¼ inch cubes was placed in a 2-inch glass bowl, which was placed in a larger flat bowl. I poured the cool chick peas around the inner bowl. Looked perfect!

I’d fried an onion, shredded, and I tipped this into the strained Basmati rice, along with half a carrot diced into ¼ inch cubes and a handful of raisin sultanas. All of this in a five inch glass bowl, covered with a plastic lid, and stored in the microwave.

The strained wild rice received two 2-inch bowls of diced red pepper and diced green pepper (for the colorful effect!) and its own handful of sultana raisins. Plastic lid, microwave.

We had the chick-pea salad, but before we sat down, I set the microwave to 2:00 minutes. Ten minutes later, the rices were perfectly cooked, hot, and the chicken was well-received.

I wish I’d taken a photo, and that’s the truth!

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