When I made some tasty fried chicken strips near the end of August to go atop a salad, I had enough leftover for another meal on the final day of that month: sweet and sour chicken. With some fresh-steamed rice, some stir-fried vegetables, and that tasty special sweet and sour sauce, it was a filling mid-day meal on a gorgeous Wednesday in Winston-Salem.
"Sweet-and-Sour Chicken," by Diane Unger. In Cook's Country, June/July 2016, p. 19.
No comments:
Post a Comment