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Chicken Chinese in Vintage Enamel Roaster recipe
This afternoon I simply ran out of time and realised I had not thought about dinner, and to make things more complex I may have needed to pop out for a while...so what to make that I could leave slow cooking? Looking in the larder I had a tin of pineapple, an onion and a red pepper, also some chicken in the freezer... what do these random ingredients add up to? Chinese Chicken yay retro! style...Here is my recipe - we've now eaten it and gave it a 10/10!
4 chicken thighs (defrosted) 1 large onion 1 red pepper 1 tin pineapple rings 1 vegetable or chicken oxo cube Soy sauce Chinese 5 Spice S&P A enamel lidded roaster or a Pyrex casserole dish (vintage of course!)
1. Brown the chicken in a pan with the onion and pepper, once browned, add the tin of pineapple and the juice and warm through. 2. Pop everything in to your roaster/casserole, and add a tbsp soy sauce (or to taste), and plenty of chinese 5 spice to your liking - approx 1 tsp. Now add salt & pepper. 3. Bake at 200c with the lid on for an hour, then turn down low to keep until ready. 4. remove the lid approx 15 -20 minutes before serving and turn up a little to crisp the chicken. 5. If you are using an enamel roaster and you wish to reduce the sauce, you can place on the hob and bring to the boil stirring all the while.
Serve with rice - Tilda microwavable coconut flavour is perfect to go with this - 1 pack serves 2.
An enamel lidded roaster is invaluable in the kitchen - use in the oven for roasting or casseroling or to bake things like sausages without the fat making a mess of your oven! And, on the hob to reduce sauces and make gravies.