Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
All these years I am a blogger I had the privilege and the pleasure to meet so many wonderful people around the globe, people who, otherwise, would have never had the chance to know they even exist. One such person is Jeannie. Jeannie is from Malaysia and she has a beautiful blog called Baking Diary. I always pass by her blog to see what she is cooking in her kitchen and enjoy beautiful pictures from places so far away from me.
In one of my visits she had posted about a gorgeous recipe her son cooked for the family. I am a huge sucker for sweet and sour and I thought that this recipe should be put in my pile for future reference. The time came an afternoon this past week, during which I was somewhat free from my daily heavy schedule. I was craving something warm and out of the ordinary and this recipe came to my mind.
I can tell you this, 2 thumbs up for Jeannie’s son. And Jeannie please tell your son that his recipe made it all the way to Greece and with big success.
It is a restaurant style and quality recipe and I highly recommend it to you! I made couple of changes to adjust it to the ingredients I had available and I also doubled the sauce, yum, yum, for obvious reasons!
Without further ado let’s go and make this delicious chicken, which I accompanied with rice noodles.
Chicken with Pineapple
Ingredients
4 boneless, skinless chicken breasts
A few tablespoons of flour
1/3 cup corn oil for cooking the chicken
250 gr. /9 oz. pineapple cut into bite size pieces
½ cup the juice of the pineapple
For the Sauce
4 tbsp corn oil
1 onion, chopped
2 carrots, julienned
1 red pepper, julienned
1 ½ tsp ground ginger
300 ml/ 10 fl oz chicken stock
400 ml/14 fl oz. orange juice
4 tbsp lemon juice
2 tbsp soya sauce
2 tbsp rice wine vinegar or cider vinegar
4 tsp sugar
Instructions
Cut the chicken in strips.
Take a bowl throw the flour and the chicken strips and mix to cover them with a thin layer of flour.
In a wok or in a skillet heat the oil to become hot but not smoking and fry slightly the chicken strips in batches.
Remove the skillet from the stove and set aside the chicken pieces.
For the Sauce
Either at the same wok or in a big pot, as I did, pour the 4 tbsp of corn oil.
Add the onion, carrots and pepper and stir fry for about five minutes or until somewhat tender.
Pour the stock, the orange juice, the lemon juice and the ginger and increase the heat to high.
When it starts to boil pour the soy sauce, the vinegar and the sugar.
Stir to mix and lower heat to medium.
Add the chicken and cook for about 10 minutes.
Add the pineapple chunks.
In the pineapple juice I dissolved 1 tbsp of corn flour and added it to the pot, to make the sauce thicker. If your sauce is already thick just add the pineapple juice plain and cook for another couple of minutes.
I served it over rice noodles and it was finger-licking.
Thanks Jeannie’s son for this delicious recipe!
As of the Chinese vases you see in the pictures, these are courtesy of my mother-in-law. When my father-in-law died, she gave them to me, to remember him. He was a ship captain and he brought these vases many-many years ago after one of his numerous trips to China!
I am leaving you with some pictures from ARTOZA, a big fair that took place in Athens this past weekend. It promotes Bakery and Pastry among professionals.
- 4 boneless, skinless chicken breasts
- A few tablespoons of flour
- ⅓ cup corn oil for cooking the chicken
- 250 gr. /9 oz. pineapple cut into bite size pieces
- ½ cup the juice of the pineapple
- 4 tbsp corn oil
- 1 onion, chopped
- 2 carrots, julienned
- 1 red pepper, julienned
- 1 ½ tsp ground ginger
- 300 ml/ 10 fl oz chicken stock
- 400 ml/14 fl oz. orange juice
- 4 tbsp lemon juice
- 2 tbsp soya sauce
- 2 tbsp rice wine vinegar or cider vinegar
- 4 tsp sugar
- Cut the chicken in strips.
- Take a bowl throw the flour and the chicken strips and mix to cover them with a thin layer of flour.
- In a wok or in a skillet heat the oil to become hot but not smoking and fry slightly the chicken strips in batches.
- Remove the skillet from the stove and set aside the chicken pieces.
- Either at the same wok or in a big pot, as I did, pour the 4 tbsp of corn oil.
- Add the onion, carrots and pepper and stir fry for about five minutes or until somewhat tender.
- Pour the stock, the orange juice, the lemon juice and the ginger and increase the heat to high.
- When it starts to boil pour the soy sauce, the vinegar and the sugar.
- Stir to mix and lower heat to medium.
- Add the chicken and cook for about 10 minutes.
- Add the pineapple chunks.
- In the pineapple juice I dissolved 1 tbsp of corn flour and added it to the pot, to make the sauce thicker. If your sauce is already thick just add the pineapple juice plain and cook for another couple of minutes.
- I served it over rice noodles and it was finger-licking.
- 4 στήθη κοτόπουλου χωρίς πέτσα και κόκκαλο
- Μερικές κουταλιές της σούπας αλεύρι
- ⅓ φλ. αραβοσιτέλαιο για το μαγείρεμα του κοτόπουλου
- 250 γρ. ανανά κομμένο σε κομματάκια
- ½ φλ. χυμό του ανανά
- 4 κ.σ. αραβοσιτέλαιο
- 1 κρεμμύδι, ψιλοκομμένο
- 2 καρότα, julienned
- 1 κόκκινη πιπεριά, julienned
- 1 ½ κ.γ. τριμμένο τζίντζερ
- 300 ml ζωμό κότας
- 400 ml πορτοκάλι χυμό
- 4 κ.σ. χυμό λεμονιού
- 2 κ.σ. σάλτσα σόγιας
- 2 κ.σ. ξίδι από ρύζι ή ξίδι μηλίτη
- 4 κ.γ. ζάχαρη
- Κόβετε το κοτόπουλο σε λωρίδες.
- Πάρτε ένα μπολ ρίξτε το αλεύρι και το κοτόπουλο και αναμείξτε έτσι ώστε το κοτόπουλο να σκεπαστεί με ένα λεπτό στρώμα αλευριού.
- Σε ένα γουόκ ή σε μια κατσαρόλα ζεσταίνετε το λάδι, αλλά να μην καπνίσει και τηγανίζετε ελαφρώς το κοτόπουλο σε δόσεις.
- Αφαιρέστε το τηγάνι από τη φωτιά και βάλτε το κοτόπουλο στην άκρη.
- Είτε στο ίδιο γουόκ ή σε μια μεγάλη κατσαρόλα, όπως έκανα εγώ, προσθέστε τις 4 κουταλιές της σούπας αραβοσιτέλαιο.
- Προσθέστε το κρεμμύδι, τα καρότα και την πιπεριά και σωτάρετε για περίπου 5 λεπτά.
- Ρίξτε το χυμό πορτοκαλιού, το χυμό λεμονιού και το τζίντζερ και δυναμώστε τη φωτιά.
- Όταν αρχίσει να βράζει, ρίξτε τη σάλτσα σόγιας, το ξύδι και τη ζάχαρη.
- Ανακατέψτε και χαμηλώστε τη φωτιά στο μέτριο.
- Προσθέστε το κοτόπουλο και μαγειρέψτε για περίπου 15 λεπτά.
- Προσθέστε τα κομμάτια ανανά.
- Στο χυμό ανανά διαλύστε 1 κ.σ. κορν φλάουρ και προσθέστε το στην κατσαρόλα, για να κάνετε τη σάλτσα πιο παχύρευστη. Αν η σάλτσα σας είναι ήδη παχύρευστη απλά προσθέστε το χυμό ανανά και μαγειρέψτε για άλλα 2 λεπτά.
- Μπορείτε να το σερβίρετε πάνω από νούντλς ρυζιού.
