By Katie Stewart
This recipe is surprisingly quick to prepare and has a pleasant sweet-sour flavour. Choose a good-sized frying pan, for the whole dish is cooked in the one utensil.
Cut away all the flesh from the chicken and put the bones to simmer with about 6 dl (1 pint) water for the stock. Cut the chicken flesh into fork-sized pieces, toss in seasoned flour and fry gently in