Pineapple Chicken Stew
I came across canned pineapples on offer at the supermarket last weekend and was reminded of this particular dish which Mum is fond of cooking…
Ingredients
- 2 Chicken Leg (drumstick and thigh included) chopped into chunks
- 1 Tbsp Oyster Sauce
- 1 1/2 Tbsp Light Soya Sauce
- 1 Tsp Sesame Seed Oil
- 1 Tsp Corn Flour
- 1 Clove of garlic – chopped
- 3 “rings” of canned pineapple – chopped
- 1/3 Tsp White sugar
- Dash of Pepper
- Small amount of Canola oil
- 1 small chilli – chopped
For gravy
- 5 tbsp of pineapple syrup (from the can)
- 1 tbsp of Plum sauce
Method
- Marinate Chicken with oyster sauce, soya sauce, sesame seed oil, corn flour, white sugar and pepper for about 30 minutes.
- Heat oil in pot or wok.
- Fry chopped chilli and garlic till fragrant.
- Add chicken to the pot and stir fry for a minute.
- Add gravy mixture to pot.
- Cover and simmer under low to medium heat for 15 minutes.
- Before serving, add pineapple pieces to pot and bring to boil.
- Serve hot with white rice.
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