Ginger and Pineapple Chicken

Hello Dear Reader,

This is another family favourite recipe that is easy and delicious. It is the perfect combination of savoury and sweet and as I said, is very simple to make. Our son especially loves this one and often requests it for his birthday. You can make it with any cut of chicken you like. I have made it with drumsticks, breast, thigh, even a whole chicken. However with a whole chicken you need to cut it into neat portions after it is cooked which, for me, isn't  as easy task. So I go the easy road and use either thigh fillets or drumsticks. There is quite a bit of ginger in this dish, don't skimp, it really makes this dish just so delicious. The chicken does need a 12 to 24 hour marinade so it is best to start this dish the day before.

It also creates a lot of delicious gravy that is just divine over steamed rice, I finish the dish off with finely chopped green ends of the spring onions and finely sliced fresh pineapple.

Ingredients for Ginger and Pineapple Chicken, clockwise from top right-
1 Litre unsweetened pineapple juice, 1 kg chicken thigh fillets, left whole, 150 grams fresh ginger, sliced thickly, 6 spring onions, white part cut up into 1 inch pieces and green part finely sliced, 1/3 cup ABC Kecap Manis sauce and 2 tablespoons cornflour
Marinade chicken in ABC sauce for 12 to 24 hours
Peel and slice ginger into thick slices
Cut the whites and thicker parts of the spring onions into 1 inch pieces
In a bowl, add the cornflour and 1/4 cup of pineapple juice, mix well and set aside for later
Heat a good heavy based frypan to medium-high heat, add marinated chicken and let cook for 5 minutes on the first side, it is okay if it "catches" a bit, you will get more flavour 
Turn chicken thighs over and add the ginger and the whites of the spring onions, along with 3 tablespoons of the marinade. Let cook on the same heat for another 5 minutes
Now add the pineapple juice and bring to a gentle boil. Pop a lid on and turn heat down to the medium-low setting. At this stage you can put the fry pan in a preheated, 150 C oven and cook for 1 to 1 1/2 hours (Your fry pan and lid both need to be oven proof) or just continue on the stove top for 1 1/2 hours.  I have used both cooking methods over the years with little difference. If you feel there is too much liquid, you can remove the lid and let it reduce a little. 


After 1 1/2 hours, you can remove the chicken fillets and cut into smaller pieces and return the cut up chicken to the pan, or just gently break the fillets into smaller pieces, which is what I do. When you are ready to serve, bring it to a gentle boil, add cornflour/pineapple juice mixture and stir until thickened. 
Sprinkle over the finely sliced green part of spring onions and finely sliced fresh pineapple. Absolutely delicious served over steamed rice and asian greens.


So, tell me, what is your families favourite chicken dish?

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