Name: Sweet and sour chicken soup
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: 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

Ingredients

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

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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