It has been unusually cold in Sydney. But I should really try to keep it all in perspective because only three years ago ‘cold’ for me was about five months long and much of it buried under lots of snow. I think you girls might have had it even colder in your cities last week than us in Sydney- at least Aussie winters stay green and camellias just keep flowering like crazy!
Dad and I have been so pleased that we’ve seen you both quite regularly this year. Tonight you are here in transit, about to embark on your study trip to New York. Exciting times ahead. This morning CBiscuit headed back to her city to her job- you girls coming and going, I do love the revolving door with not too many long weeks between each visit.
Your aunty the Salsa Queen was in town recently for conferences….and dancing. We had the pleasure of sharing a meal with her. I must put this recipe up as she thinks it will be one that her household will enjoy. I think it will work well for yours too. Easy, spicy and sweet and quick to make.Perhaps you can cook it one night for you new housemates in the East Village. We’ll miss you dearest Izzy, but have the BEST time!
- 1.5 kg chicken thigh fillets, cut into bite size pieces
- 2 teaspoons paprika
- 1/2 cup corn flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 1 large purple onion, sliced
- 1/2 cup tomato sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoons sambal olek
- 2 teaspoons dry mustard
- 1/4 cup soy sauce
- 1/2 cup white vinegar
- 1 heaped tablespoon brown sugar
- Place the chicken pieces in a plastic shopping bag and add the corn flour, paprika, pepper and salt. Tie the bag up and shake well until the chicken is evenly coated.
- Mix all the other ingredients together in a bowl except the onion and oil.
- Heat the oil in a large fry pan, and brown the chicken pieces in batches. Set aside.
- When all the chicken pieces are browned, add a little more oil to the pan, and stir in the onions. Cook until melted and soft.
- Add the browned chicken, and the sauce, and stir well.
- Cover with a lid, turn the heat down, and simmer for a further twenty minutes, until the sauce is thick and coats the chicken well.
- Serve with rice and some stir fried vegetables.