Hakka Chinese Pineapple Chicken Recipes

HAKKA CHINESE PINEAPPLE CHICKEN

Steps:

• Slice boneless chicken into cubes.
• Slices onions into cubes.
• Heat oil and add onions and cook on medium heat until onions soften and become golden. Then add chopped garlic and wait until it browns. Add garlic after onions, as garlic tends to burn quicker than onions.
• Add chicken to garlic and let it cook. After 5 minutes, add salt and pepper. Chicken will release its water. Let it cook until almost all the water is gone.
• Slice Red Pepper into cubes and the green chillies at an angle. Add them to the chicken and let it all cook until the vegetables soften a little.
• Add the Aroy-D sweet chilli Sauce.
• Cut slices of pineapple into quarters, so each slice gives you four pieces. And add the whole can worth of pineapple into the chicken dish.
• If you'd like a little bit more gravy, dissolve the flour in 1 cup water, and stir leaving no lumps. Then add it to the chicken.
• Lastly, if you'd like a little bit more spice, you can add a teaspoons of Sriracha hot sauce.

CHINESE PINEAPPLE CHICKEN

Steps:

• Remove meat from bones of chicken. Cut meat, onion and celery into 3/4" cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.

CHINESE CHICKEN AND PINEAPPLE

Steps:

• In large skillet heat oil, salt, and garlic;.
• Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
• Add broth; cover and simmer for 5 minutes.
• Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
• Add pineapple.
• Serve over rice.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.