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.
|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|