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Recipe: Pineapple Chicken
Maureen
May 20, 2012
May 20, 2012
After my blog post about Karen’s Pineapple Chicken, readers have emailed me to ask me for Karen’s Pineapple Chicken recipe. I guess it really looks so good that some of you wanted to try it at home.
Sweet Karen gladly agreed to share the recipe when I asked her for it. This definitely look more difficult than the pork trotters because it involves slicing the pineapples. But all efforts worthwhile because we have double serving of rice! (ok, half the credit goes to the vinegar pork trotters too lah!)
* Justin’s mummy, if you are reading this, remember to show it to Justin and get the boy to cook for you! Don’t forget to invite us down for dinner tasting! 😀
PINEAPPLE CHICKEN
Ingredients:
Chicken thigh (4 pieces chopped) or one whole chicken
Cornstarch – 2 teaspoon
Sesame Oil – 2 tablespoons
Soy sauce – 1 tablespoon
Dry sherry wine – 1 1/2 teaspoon
1/2 cup packed brown sugar
3 table spoons of Oyster Sauce
1/2 cup of water
1/4 water with 2 teaspoon of cornstarch (mix together)
One whole fresh pineapple (Sarawak Pineapple or Dole)
Directions
GETTING READY
1) Cut it chicken pieces into chunks. (you can use chicken thigh or a whole chicken)
2) In a bowl, mix together cornstarch, sesame oil the soy sauce and sherry
3) Add the chicken pieces and coat well.
4) Leave to marinate for 15 minutes.
5) Cut pineapples in chunks.
1) Cut it chicken pieces into chunks. (you can use chicken thigh or a whole chicken)
2) In a bowl, mix together cornstarch, sesame oil the soy sauce and sherry
3) Add the chicken pieces and coat well.
4) Leave to marinate for 15 minutes.
5) Cut pineapples in chunks.
MAKING
7) Heat the rest of the oil in the wok
8) Add chicken into the pan.
9) Cook over a fairly high heat for 5 minutes, stirring constantly.
10) Add the pineapple pieces to the wok, oyster sauce, water, brown sugar, cornstarched water mixture and cook for a further 30 minutes and continually turning the chicken over and let it simmer.
11) When the chicken is golden brown, adjust seasoning and cook for a further 5 minutes.
7) Heat the rest of the oil in the wok
8) Add chicken into the pan.
9) Cook over a fairly high heat for 5 minutes, stirring constantly.
10) Add the pineapple pieces to the wok, oyster sauce, water, brown sugar, cornstarched water mixture and cook for a further 30 minutes and continually turning the chicken over and let it simmer.
11) When the chicken is golden brown, adjust seasoning and cook for a further 5 minutes.
SERVING
12) Serve with steam rice.
THANK YOU KAREN, MY LOVELY FRIEND! 🙂
