Sweet & Sour Chicken Soup
6 - 8 servings
Satisfying soup use fresh meat or leftover cooked chicken from your Sunday Roast is great just don’t overcook!
Cut thighs into chunks and season lightly.
Heat oil in pan and brown chicken thighs remove and put in soup pan.
Add onion to pan and soften then add pepper, garlic chili for 1 minute add to soup pan.
Add 80ml of pineapple juice plus chunks, sugar, vinegar and pasta sauce.
Cook on very low heat for 1 hour (or longer for flavours to develop)..
Blend cornflour with water add to soup and stir in until well cooked, approx 5 minutes to thicken.
Add seasonings to taste.
Serve in warmed bowls sprinkled with shredded salad onions.
if possible, make in advance and the flavours will improve considerably
Crusty bread or prawn crackers to give a Chinese feel!
1-tab olive oil
8 chicken thighs (boned and skinned)
2 brown onions
125ml soy sauce
130g tomato pasta sauce
225g pineapple chunks in juice
1 tabs light brown sugar
2 tabs cider vinegar
Garlic finely chopped
1 red chili chopped
2 tabs cornflour
2 tabs water
2 Salad onions to garnish