Recipe

Sweet and sour chicken soup

An uncomplicated Asian-style sweet and sour chicken soup packed to the brim with delicious flavours.

  • 4 hrs 30 mins cooking
  • Serves 4
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Ingredients

Sweet and sour chicken soup
  • 1 tablespoon vegetable oil
  • 4 chicken lovely legs (520g)
  • 4 skinless chicken thigh cutlets (800g)
  • 2 red onions (340g), cut into wedges
  • 1/2 cup (125ml) japanese soy sauce
  • 1/2 cup (130g) bottled tomato pasta sauce
  • 1/3 cup (80ml) pineapple juice
  • 2 tablespoon firmly packed light brown sugar
  • 2 tablespoon white vinegar
  • 1 fresh long red chilli, chopped finely
  • 2 clove garlic, crushed
  • 1 red capsicum (350g), chopped coarsely
  • 1 green capsicum (350g), chopped coarsely
  • 225 gram canned pineapple pieces in juice
  • 2 tablespoon cornflour
  • 2 tablespoon water
  • 2 green onions, shredded finely

Method

Sweet and sour chicken soup
  • 1
    Heat oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Add red onion, sauces, juice, sugar, vinegar, chilli, garlic, capsicum and undrained pineapple. Cook, covered, on low, 4 hours.
  • 2
    Blend cornflour with the water in small bowl until smooth. Add cornflour mixture to cooker. Cook, uncovered, on high, about 5 minutes or until thickened. Season to taste.
  • 3
    Serve sprinkled with green onion.

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