Chicken with Pineaple
Origin: Pekanbaru – Riau
Ingredients
- 750 gr chicken, cut in pieces
- 2 stem lemon grass, outer leaves discarded, crashed or bruished
- 1 cm galangale, bruised
- 3 pc kaffir lime leaves
- a half of pineapple (not too ripe), sliced
- 500 ml water
- vegetable oil to sautee the paste
Spice for the paste
- 3 pc large red chillies, de-seeded, chopped
- 6 pc shalllots, chopped
- 3 gloves garlic, chopped
- 3 pc candlenuts,roughly chopped or crashed (substitute with macadamia nuts if not available)
- 4 cm turmeric or 1/2 tsp ground turmeric
- 1½ tps salt or to taste
- sugar to taste (if preferred)
Chicken with Pineapple
This a variant of Indonesian spicy, sweet and sour chicken dish from Sumatra Island. The people from Riau and Palembang are fond of adding pineaple to get a sourness of the dishes.Honestly I was not keen to have fruits in a cooked dishes or soups. Because in my childhood times, I was brought up more by javanese and sundanese culinary culture from my both parents, whereas using fruits in a cooked dishes is almost not known! But since I've lived and worked away from home in Batam Island for almost 12 years, I've learned new knowledges and gained a new perspective of cooking techniques and methods across regions and cultures.From there on I've found out why people add pineaple into the soup instead of adding tamarind or lime juice. The fact is..Pineaple adds not only a sourness but an exotic taste!!Curious?? Just give this recipe a try. Together with lemon grass and kaffirlime leaf, hmmmmm…. the spice aroma spreads a delicious fragrance around your kitchen ;-).
Instructions
- Cut the chicken in small portions and wash. Put aside.
- Peel-off and prepare all ingredients for the paste. Put in a blender or wet grinder and blend into smooth paste.
- If necessary add a little bit oil into the blender to help the blending process.
- Blend until smooth.
- Heat 3 tbsp oil in a wok or fryingpan ober medium heat (Add just little bit oil if already added in a grinder). Add the paste, galangale and kaffir-lime leaf.
- Sautee the paste by stirring all the time until fragrant & well cooked (It takes about 5 minutes).
- Add the chicken pieces, stir and cook until the chicken becomes harder and the colour turns to white.
- Color turns to white.
- Pour in the water and cover the pan. Simmer with cover until the spice is being absorbed and the chicken becomes tender. Stir occasionally.
- Slice the pineapple, add into the pan. Cook shortly until just whilted.
- Adjust the seasoning, add salt and sugar if necessary. Serve hot.
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