Chicken malaya recipe
Chicken Malaya recipe
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|2||chicken breasts, cut into strips|
|½||red pepper, chopped|
|½||green pepper, chopped|
|2 stick(s)||celery, chopped|
|1 large||onion, chopped|
|1 small||pineapple, trimmed and chopped (or half a large one)|
|2 tbsp||soy sauce|
|2 tsp||Worcester sauce|
|½||lemon, zested and juiced|
|½||orange, zested and juiced|
|1 tbsp||tomato puree|
|salt and pepper, to taste|
|1 pinch(es)||ginger powder|
|small||quantity of chicken stock|
|sunflower oil, for frying|
Slice and trim the pineapple and marinate on a dish with the orange and lemon juice and zest.
Meanwhile, fry the chicken in the oil until browned and reasonably well cooked. Transfer to a warm oven.
Add the chopped peppers, onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock. Season with ginger, salt and freshly ground black pepper.
Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked.
Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.
About the recipe:
This recipe is my take on a dish I had in Malaya, but probably not accurate!
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Chicken malaya recipe
Recipe type: xarchivex
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