The Very Retro Recipes: How Our Ancestors Used to Eat by Sharp Stephanie

Author:Sharp, Stephanie [Sharp, Stephanie]
Language: eng
Format: epub, pdf
Published: 2021-09-28T16:00:00+00:00

1 can peach halves (15 ounces), reserve the liquid

½ cup all-purpose flour

1 ½ cups water

¼ teaspoon ground black pepper

1 green bell pepper, cut into strips

½ teaspoon salt

1 medium-sized onion, chopped

4 tomatoes, chopped

1 tablespoon cornstarch

3 tablespoons distilled white vinegar

Black pepper & salt to taste

Directions

Combine the flour with ¼ teaspoon black pepper and ½ teaspoon salt in a large plastic bag. Add the pieces of chicken, gently toss to coat.

Next, over moderate heat in a Dutch oven, heat up the corn oil until hot. Shake any excess flour from chicken pieces & carefully place them into the hot oil. Cook for 12 to 15 minutes, until all sides turn brown, turning the pieces every now and then.

Pour in the water, cover & decrease the heat to medium-low, continue to cook for half an hour.

Once done, stir in the green bell pepper and onion. Continue to cook & stir the ingredients for 8 to 10 more minutes, until the onion is tender and the chicken is no longer pink.

Pour 2 tablespoons of peach juice into a small-sized mixing bowl, set aside. Pour the leftover peach juice along with the vinegar and soy sauce into the pot, increase the heat and bring the mix to a boil.

Immediately dissolve the cornstarch into the kept-aside peach juice then, quickly stir into the hot sauce. Cook & stir the ingredients for a minute or two more, until the sauce is no longer cloudy and thickens.

Stir in the chopped tomatoes & peach halves. Cook & stir the ingredients for 5 more minutes, until the tomatoes are starting to fall apart & peaches are hot.

Just before serving, season with pepper and salt to taste. Enjoy.

Nutritional Value: kcal: 468, Fat: 24 g, Fiber: 3 g, Protein: 32 g

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