Pages

Thursday, June 27, 2013

Pininyahang Manok

Pininyahang manok or Pineapple chicken is another simple dish made of marinated chicken, sautéed then mixed with milk and vegetables. I remember this dish being served in fiestas when I was kid. Traditionally the dish was prepared using coconut milk but people made variations of the recipe based on the availability of ingredients and ease of preparation.



Ingredients:


  • 2 lbs chicken drumsticks (native chicken taste better)
  • 1 1/2 cup canned pineapple chunks, drained
  • heavy syrup from the canned pineapple
  • 1 1/2 cup evaporated milk (I recommend Carnation)
  • 1 cup carrots, cut to cubes
  • 2 stalks celery sliced or green and red bell pepper cut to squares.
  • 1 medium sized onion, minced 
  • 3 gloves garlic, crushed
  • 1 tsp of fresh ginger juice or grated ginger
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 teaspoon black pepper
  • 2 tbsp butter
  • chicken bouillon (optional: especially if you'll use chicken from the frozen section)







Steps:

  • Marinate the chicken in heavy syrup from the canned pineapple for half an hour, drain and set aside.
  • Sauté the garlic and onion in butter
  • Add the chicken and fry until it turns light brown.
  • Add soy sauce, sugar, fish sauce,pepper, heavy syrup and milk then bring to a boil
  • Add the pineapple chunks and simmer for about 25 minutes or until chicken becomes tender and 50% of the liquid evaporates
  • Add the carrots and simmer for 5 minutes
  • Add the celery and simmer for 3 minutes
  • Turn the heat off and transfer to a serving bowl
  • Serve with steaming bowl of rice









No comments:

Post a Comment