Chicken Pineapple Oriental

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I love Chinese cooking & food because it is delicious, very quick & easy to prepare. I love the crunch & the vibrant colors of various vegetables used in the preparation of various dishes which is appealing & attractive to the eye. My favourite is the stir fry & I just can’t resist the noodles & fried rice. The ginger, garlic & soya sauce in almost every preparation is so flavorful. Another favorite is the sesame seeds & sesame oil which is so aromatic. When I visit the Shivaji Market in Pune, I not only keep admiring all those fresh & beautiful Chinese vegetables but I pick most of them & use them in various combinations to make special vegetarian, fish, seafood & poultry meals. My family loves Chinese food too & we have it very often. The novelty in this dish is the Pineapple. The sweetness & tanginess of the pineapple just lifted up this sumptuous gravy. We enjoyed it with Egg Hakka Noodles & it felt great to see happy & satisfied faces.. Do try this dish & let me know your feedback.. J
Ingredients :
12 pieces boneless Chicken strips
½  tsp. Ginger-Garlic paste
1 cup Onion flakes
3 tbsps. finely chopped Garlic
1 tbsp. grated Ginger
2 Green Chillies (finely minced)
2 med. Capsicum
2 cups diced fresh/ canned Pineapple
1 tsp. dark Soya Sauce
3 tbsps. Corn Flour
A pinch of Sugar (optional)
Salt to taste
3 cups Water/Chicken Stock
4 tbsps. Vegetable Oil/Sesame Oil
Method :
Wash boneless chicken breasts & cut into sufficiently thick strips.
Marinate it with ginger garlic paste & 1/3 tsp. salt.
To prepare onion flakes, peel & quarter the onion & then gently peel off flakes.
Deseed & separate the membrane of the capsicum & dice it into thick pieces.
In a cup mix corn flour with water to make a slightly thin paste.
In a non-stick wok heat oil till hot.
Reduce heat & saute the marinated chicken pieces till cooked but tender & transfer to a bowl.
In the same wok, if required add a little oil & saute chopped garlic, grated ginger & minced green chillies.
Add onion flakes,capsicum & stir fry for 2 mins.
Then add the fried chicken strips & toss well.
Pour in the stock/water, soya sauce & stir.
Let the gravy come to a boil; stir the gravy while pouring in the cornflour mix till the gravy thickens. Make sure it is not lumpy.
Stir in the pineapple pieces, sugar & mix well.
The gravy should be sufficiently thick & of pouring consistency.
Taste the gravy & adjust salt to taste.
Serve hot with fried rice or noodles.
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