Serves 4 to 6
Ingredients:
600 g chicken pieces
1 tbsp cornstarch mixed with 2 tbsps water
5 g spring onions for garnishing (finely sliced)
A:
1 tsp. ground pepper
10 g young ginger (finely chopped)
2 tbsp tomato sauce
2 tbsp oyster sauce
2 tbsp Chinese wine
B:
200g pineapple (1/2 cm thick wedges)
5 g fresh chili (deseeded and finely sliced)
½ tsp salt
Directions:
Marinate chicken pieces with combined ingredients A in a casserole for 1 hour
Add in ingredients B
Cover and cook on power Medium-High for 10 minutes
Stir in cornstarch mixture towards last 5 minutes of cooking time
Serve hot with rice.
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General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken , Empress Chicken Wing , Drunken Chicken , Salted Chicken , Chicken Chop Suey , Mongolian Chicken, Chicken Thighs in Tangy Sauce , Sweet and Sour Chicken , Walnut Chicken , Sesame Chicken Wing , Moo Goo Gai Pan , Peking Duck recipe , Steamed Chicken Wrapped in Lotus Leaves
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it tasted better, gives it another kick!
