May’s pinapple chicken

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Asian cuisine

Quick and easy

“This is a dish created by my grandma, May. Similar to the chinese pinnaple dish, to me the pinapple gives a sweet taste to the chicken.”

Recently learning the dish while moving to London, whenever I miss my grandmother I cook making pinapple chicken.

You will need:

Chicken legs and thighs
1 tablespoon sunflower oil
1-2 tablespoon sugar
1/4 cup light soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
1/2 cup taiwan shao hsing wine
1 tablespoon cornflower
1 onion
4 garlic cloves
1 ginger
1 chicken stock cube
1 pinapple pieces

Prepare your marinade sauce with sunflower oil, light soya sauce, vinegar, taiwan shao hsing wine, sesame oil, chicken stock cube and sugar. Mix in the chicken into the marinade and leave to rest for 15-20 minutes. Cut the onions into wedges, thinly julienne the ginger and crush the garlics, then pan fry on medium to high heat. Add the chicken with it’s marinade sauce and cook for 45 minutes. In a separate bowl, mix the cornflower with water and add into the chicken along with the pinapple pieces. If it lacks seasoning, add a little more soya sauce, sesame oil, vinegar and sugar. Lower the heat to medium to low heat. When it’s ready, serve the chicken pinapple with rice.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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