Chicken Sweet-sour

Ingredients:

Round rice, oil, meat, large onions, pasteurized tomato sauce, sugar & vinegar

Take two pots.

In one we make the rice. Use round rice. So go to the sink and put the rice in a mug and pour it into a large plastic bowl. Take the same mug and pour the mug with water into the large plastic bowl twice. Add a little more salt and add to the saucepan, bring to the boil and then set aside until the rice is good. If the rice is to hard just add water and give it a bit of heat.

Take the second pot and fill it with oil at the bottom. Doesn't matter how much. I prefer sesame oil, but you can use any. Put the saucepan on the highest setting. Now cut the meat (it doesn't matter how much, but don't forget your gloves) and transport it to the pan with the large plastic bowl.

While the chicken is searing, take some large onions and cut them into large pieces (small doesn't work with my trembling anyway) and put them into the pot using a large plastic bowl. Fry well.

Then add a large pack of tomato sauce (if not available, you can also use tomato juice if necessary) and wait until everything cooks. Add a good portion of refined sugar and some vinegar. Here it is important to taste until right. The biggest problem with trembling is often tasting. It is best to use a roasting spoon or a deep and and wide spoon.

If the taste is right, add another pack of bean sprouts and if you want the sauce to be thicker, use a corn flour (but if you like  are shaking like me half of the flour does not reach the pot, so I only use it on good days). Then stir well and the meal is ready.