Victor is still in the kitchen.
Last night he was looking for something different to do with chicken when he happened upon the Lyle’s Golden Syrup jar. For those not in the know, Lyle’s Golden Syrup is a British mainstay. It’s a cane syrup – actually a byproduct of sugar refining – and has been around for over 125 years. It’s probably found in every British household in the world. And ours.
I use it interchangeably with Karo syrup although it has a stronger flavor than the light vanilla-accented Karo. (Karo, by-the-way, has finally removed HFCS from its light syrup!) It works really well for sugar glazes and the like.
The recipe on the jar was for chicken wings, but Victor tweaked it a bit for boneless breasts.
Lyle’s Chinese Chicken – Victor-Style
- 2 tbsp soy sauce
- 2 tbsp Lyle’s Golden Syrup
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tsp sambal oelek (chili paste)
- sesame seeds
Mix all ingredients and marinate about an hour. Drain and roll in sesame seeds. Bake at 375° about 30 minutes. (Depending upon size of breasts.)
The Lyle’s version didn’t call for the sambal oelek, but it’s another staple in our home and we both really like sweet and spicy combinations. He served it with parsley potatoes, peas, and the last of the bread stuffing disks from the other night. They were a fun accompaniment.
The knee is coming along. This morning it was sore and stiff, but moving around has helped it out.
Slowly but surely…