Pininyahang manok or pineapple chicken is again one of my favorite dishes well, I have so many favorite foods though. This dish is given an outstanding taste for many Filipinos and more the less to other race who get lucky to taste pineapple chicken.
I prepared this dish one time when we had a potluck in Shanghai, I invited most of my foreign friends and so my husband’s friends. They were surprised about this dish, they have never been in their entire life had a chicken with pineapple. Everybody was amazed when they tasted it, I took all the credits of course and most they asked the recipe.
A week after a French friend called me and she said she had made the pineapple chicken exactly what I told her and so thankful about knowing this dish, and now then every time we got a chance to talk over in one social network site she can’t forget to mention “pininyahang manok”. :-)
Ingredients:
1.5 lb. the mix of fryer chicken and skinless chicken breast, cut into serving portions
4 cups of fresh pineapple chunks
1 carrot, sliced
1 cup snow pea
½ cup red bell pepper, thinly sliced
½ cup sliced onion
4 cloves garlic, minced
10 oz. evaporated milk
3 Tbsp. fish sauce
1 tsp. coarse black pepper
1 Tbsp. Olive oil
Procedure:
1. Wash the chicken thoroughly under running cold water. Drain well.
2. Place the chicken in a deep container and add the fish sauce and season it with freshly coarse black pepper.
3. Marinate the chicken for an hour or so.
4. Once the marinating done, heat olive oil in a large saucepan.
5. Sauté garlic and onion until fragrant.
6. Add the marinated chicken, stir and simmer for 8-10 minutes.
7. Next, add the sliced carrot and pineapple, simmer for a few minutes.
8. Pour in the evaporated milk, and simmer for 5 minutes.
9. Last, add the snow peas and red bell pepper. Simmer more for 7-8 minutes.
10. You can adjust the taste by adding more fish sauce and coarse black pepper according to your taste.
11. Serve and enjoy.
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