Ingredients:

4 cups chicken stock & shallots

1 tsp lemon rind

2 cloves garlic

piece of green ginger (grated)

3 chicken breast

2 x 400 g can creamed corn

2 tbsp corn flour

salt and pepper to taste

Sweet and sour chicken:

2 tbsp oil

1 onion cut into thin wedges

2 sticks celery

1 sliced carrots

1 red capsicum (chopped)

1 green capsicum (chopped)

4 sliced fresh pineapple

1/3 cup pineapple juice

2 tbsp soya sauce

2 tbsp water

2 tbsp vinegar

2 brown sugar

2 tomato sauce

3 tsp corn flour

Method:

Step 1. To make soup, combine the stock, shallots, lemon rind, garlic & ginger in a large pan. Bring to boil, then add chicken breasts and simmer for 8 to 10 mins. Remove the chicken from the pan, cool slightly and cut-up. Reserve the meat for sweet and sour. Add corn to the soup and stir until it boils. Thicken with corn flour.

Step 2. To make the chicken. Heat oil, add onions, celery, carrot and capsicum. Stir fry for 4 minutes. Add reserved chicken and pineapple. Cook until heated through. Add water, juice and sauce. Blend corn flour and thicken. Cook for 1 minute more.