Ingredients
-
250g pineapple
-
200g chicken breast
-
3g salt
-
10g spring onions
-
cornstarch
-
30g green chiles
-
30g red chiles
-
15g minced garlic
-
4g white sugar
-
2g chicken powder
-
cooking wine
-
tomato sauce
-
cooking oil
Directions
Tips:
- After peeling, soak pineapple in the salt water to prevent irritability and itch.
- Use medium heat to stir-fry minced garlic and ginger, to prevent overcooking. Use high heat to cook pineapple to shorten the cooking time and maintain nutrition.
- The function of cornstarch in Step3 is to keep chicken tender and make a golden brown skin. Make sure cornstarch coat the diced chicken, then remove excess cornstarch.
Steps
|
1
Done
5 minutes
|
Wash and dice pineapple into small pieces. |
|
2
Done
5 minutes
|
Wash and dice the chicken breast. |
|
3
Done
10 minutes
|
Add salt, chicken powder, cornstarch and cooking oil to the chicken. Mix well and marinate for 10 minutes. |
|
4
Done
5 minutes
|
Add water to a skillet and bring to a boil. |
|
5
Done
5 minutes
|
Blanch the diced pineapple into the boiling water, for 1 minute. |
|
6
Done
5 minutes
|
Preheat the oil in the pan and pour in the chicken breast. |
|
7
Done
5 minutes
|
Stir fry until meat no longer pink. Remove from heat and set aside. |
|
8
Done
5 minutes
|
Use the remaining oil to stir-fry chopped green onion, ginger slice, minced garlic, green chiles slices, red chiles slice. Stir-fry until fragrant. |
|
9
Done
5 minutes
|
Pour in diced pineapple and chicken and stir-fry until cooked. Add cooking wine to stir-fry until aromatic. |
|
10
Done
5 minutes
|
Season with salt, sugar, tomato juice. Saute and mix well. |
|
11
Done
5 minutes
|
Use another bowl to mix water and cornstarch. Pour into the chicken and stir-fry until the liquid is noticeably reduced. |
|
12
Done
5 minutes
|
Remove from heat and serve. |
