Pineapple Chicken

Ingredients
STEP I: Chicken Marinate
2 cup boneless Chicken – sliced
Salt to taste
1/2 Teaspoon Black pepper (optional)
1-2 Tablespoon Oil (Sesame Oil is preferred)
1 Egg white
2-3 Tablespoon all purpose flour or corn starch
Oil to fry

  • Mix all the above ingredients (except flour) and marinate the chicken well. After that include the flour and coat the chicken.
  • Put the chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Seasoning
1 Tablespoon Oyster Sauce
2 Tablespoons Sugar or 1-2 Tablespoons Honey
½ Teaspoon White Pepper
1 Tablespoon  white Vinegar
1 Tablespoon Tomato Ketchup
Salt to taste (If chicken powder or bouillon cube is used, they contains salt. Thus salt may be avoided).

  • Mix all the above ingredients

STEP III: Preparation
3 -4 Tablespoons (Vegetable) Oil
2-3 Tablespoons Onion – Chopped
1 Tablespoon Garlic – Chopped
½ cup Carrots – square / triangle
¼ cup Capsicum – cubes
½ cup Mushrooms
½ cup Baby corn
½ Onion – cubes
0.5 liter chicken broth or , or 1 bouillon cube (vegetable or chicken) plus 0.5 liter water or 2 tablespoon chicken powder plus o.5 liter water.
1 cup Pineapple chunks (large)
2 Tablespoon pineapple chunks
½ cup pineapple juice
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Take two table spoon pineapple and blend them with pineapple juice to prepare a paste.
  • Heat the oil in a wok and toss in garlic and ginger.
  • When garlic and ginger turns light brown, put all vegetables and fry them for some time.
  • Put the water with chicken powder or bouillon cube or chicken broth and pineapple pate. Cover the pot and let vegetables simmer on medium heat for few minutes.
  • Now include chicken and pineapple chunks in it.
  • Include the seasoning and let the liquid comes to boil. Taste the flavor and balance it.
  • When the liquid comes to boil, pour the corn flour solution and cook until desired consistency is achieved.

A similar recipe

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Chicken with Almond Sauce

STEP I: Chicken Marinate and Preparation

¼ cup all-purpose flour
1kg Chicken – Boneless – Cubes
2-3 Eggs
¼ Teaspoon Black Pepper – crushed (Optional)
½ Teaspoon Salt (Optional)

  • Mix them and marinate the chicken well.
  • Put chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Preparation

3 Tablespoons Vegetable Oil
2-3 Tablespoons Onion – Chopped
1 Tablespoon Garlic – Chopped
1 Liter Water
2 Tablespoons Chicken Powder
1 Tablespoon Black Pepper – Crushed
1 Teaspoon White Pepper
½ cup Carrots
¼ cup Capsicum
3 No Green Chilies
2 Teaspoons Soya Sauce
2 Teaspoons Fish Sauce
2 Tablespoons Oyster Sauce
1 Teaspoon Chili flakes
½ cup Roasted Almonds
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Take 4-5 Almonds (boiled and peeled); prepare their paste and put it aside.
  • Heat the oil in a wok and toss in onions and ginger.
  • When onions and ginger turns light brown, pour water in it.
  • Put Carrot, Chicken, chicken powder and all spices in it and let it simmer on medium heat.
  • After some time, pour fish sauce, oyster sauce, and soya sauce in it.
  • Toss in Almonds.
  • When the liquid comes to boil, pour the corn flour solution and cook until desired consistency is achieved. Toss in Green chilies and serve.
Chicken with Almonds Sauce
Chicken with Almonds Sauce

Kung Pao Chicken – I

Kung Pao chicken is a classic Chinese dish from the Szechuan province.

STEP I: Chicken Marinate and Preparation
¼ cup all-purpose flour
1kg Chicken – Boneless – Cubes
2-3 Eggs
¼ Teaspoon Black Pepper – crushed (Optional)
½ Teaspoon Salt (Optional)

  • Mix them and marinate the chicken well.
  • Put chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Stir Fry Sauce
4-5 Tablespoons Vegetables Oil
½ cup Onions – Chopped
¼ cup Garlic – Chopped
¼ cup Soya Sauce
1 Liter Water
2 Tablespoons Fish Sauce
3 Tablespoons Brown Sugar
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Heat the oil in a frying pan.
  • Put onion and garlic in it and fry them until dark brown.
  • Pour the water in it.
  • Mix all the remaining ingredients and bring it to boil.
  • When boiling, pour the corn flour solution and cook until the desired consistency is achieved.

STEP III: Final Preparation
¼ cup vegetable Oil
2 Tablespoons Garlic – Chopped
4 Tablespoon Red Chili Paste
1 Cup Broccoli
¼ cup Green Beans
½ cup Carrots – Half Moon
¼ cup Green Chilies
¼ cup Oyster Sauce
2 Tablespoons Fish Sauce
¼ cup Stir Fry Sauce
¼ cup Fried Peanuts

  • Heat Oil in the frying pan.
  • On medium heat, fry the peanuts until they turn golden. Put the peanuts aside.
  • Heat the reaming oil in a frying pan.
  • Toss in the garlic and fry them until light golden. Pour the stir-fry sauce in it.
  • Now put hard vegetables in it such as carrots and broccoli.
  • When the vegetables are tender, remove the vegetables.
  • Now include red chili sauce, fish sauce and oyster sauce and cook for a while.
  • Now include the chicken in it.
  • Put back the cooked vegetables and remaining vegetables in it.
  • Sprinkle the peanuts in it and remove from the heat after a minute or so.
Kung Pao Chicken - Served with Fried Rice
Kung Pao Chicken – Served with Fried Rice