Recipe Ingredient
- 800g chicken, cut into pieces
- 200g pineapple, cut into cubes
- 4cm piece ginger, finely shredded
- 3-4 tbsp oil
- 2 tbsp chilli powder
- A little water
- 2 slices galangal
- 1 stalk lemongrass, lightly bruised
- Marinade (A):
- 1 tbsp minced garlic
- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- ¼ tsp dark soya sauce
- 100g finely diced pineapple
Instructions
- Season chicken with marinade (A) for several hours or at least 30 minutes.
- Add ginger shreds to a dry nonstick wok (without oil) and fry for one to two minutes.
- Add oil and chilli powder. Stir briskly, then add a little water to mix.
- Add marinated chicken, lemongrass and galangal. Stir-fry well. Reduce the heat and simmer until chicken is cooked through.
- Dish out chicken onto a bed of cubed pineapple. Serve at once.
