Just typing the title had me singing
Fiiiish 'n chips and vinegar,
fiiiish 'n chips and vinegar,
pepper, pepper, SALT!
Don't throw your junk in my backyard,
my backyard, my backyard,
my backyard's FULL!
Although, of course since I'm loosing my voice from a cold, you'll have to imagine me singing in a nice gravelly baritone!
Anyways... where was I?
This month's Washoku Wariors ingredient. Although I have a bottle of rice vinegar in my cupboard I haven't used it much and enjoyed trying out a few different recipes. The only drawback was that after three vinegar recipes in one evening my kitchen smelled like vinegar for a few days!
The recipes I tried were the Tangy Seared Chicken Wings and the Classic Sweet-and-Sour Sauce, with which I made Sweet and Sour Lotus Root.
The Tangy Seared Chicken was yummy, although I think I'd like to try adding carrots or other veggies next time, to see if this could work as a sort of stewed meat and vegetable dish.
I've never been a fan of sweet and sour pickles (I'm a garlic dill girl through and through), but I am very happy with the Sweet and Sour Lotus Root. The pieces of lotus root are crunchy and tangy and a side to just about any dish. I'm looking forward to trying another one of the sweet and sour pickles once I've eaten my lotus root!