A dish with a perfect blend of sweet, sour and fiery tastes which will make your tongue tingle. This is an easy recipe that the whole family will enjoy.
Ingredients
500 g chicken breast, skinless & cut into pieces
500 g chicken thigh, skinless & cut into pieces
Marinade:
2 teaspoon chicken stock
½ tablespoon sugar
3 tablespoon cooking oil
1 tablespoon ginger, shredded
8 bird’s eye chilli, bruised
5 stalks lemongrass, bruised
2 onions, peeled, cut into wedges
20 pieces kaffir lime leaves (daun limau purut)
2 stalks ginger flower, cut each into 4 slices
1 pineapple, peeled cut into cubes
Seasoning:
100 g Thai Chilli Sauce
100 g Tomato sauce
1 tablespoon All-in-one seasoning
1 teaspoon thick soy sauce
100 ml water
Half lemon, juiced
Garnishing:
mint leaves
lemon juice
Method:
1. Soak up the chicken in the marinade and let it marinate overnight.
2. Heat 3 tablespoons of oil, stir-fry ginger, bird’s eye chilli, lemongrass, onions, kaffir lime leaves and ginger flower. Add in chicken and give it a good stir.
3. Add in seasoning, stir well and allow the chicken to simmer until it’s cooked thoroughly. Add cubed pineapple and fry for 1 minutes.
4. Dish up and drizzle over lemon juice and sprinkle over mint leaves. Enjoy while it’s hot!
Info:
You can dd more greens like sweet peas or broccoli to make it a more balanced meal.
