菠蘿雞x2

菠蘿雞x1
突然想食菠蘿雞翼,但係我家食開嘅煮法網上唔見有食譜. 咁退而求其次去雀后度搵吓,因為佢啲口味都幾啱我.
 http://kitva95.blogspot.hk/2014/06/blog-post_19.html

唔整個汁啲雞翼其實都已經好好味. 有下次.

菠蘿雞x2  

有日賓賓friend嚟,咁畀啲自家制賓賓腸仔佢食,睇睇評語先. 佢話腸仔要醃多幾日,同埋太瘦了.  

佢見我咁有興趣賓賓菜,佢就介紹我煮菠蘿雞pininyahang manok. 網上有好多食譜,但係佢話係有椰汁嘅,搵咗以下呢個譜.

http://www.pinoyrecipe.net/pininyahang-manok-with-gata-recipe

呢個新鮮食時唔覺有菠蘿味. 隔咗夜有少少,好食好多. 都係有下次.

Btw好多人都話唔好用罐頭菠蘿啲汁,因為有防腐劑. 而我呢度有啲罐頭菠蘿標明係冇防腐劑, 100%菠蘿汁架.大家不妨搵吓有冇. 食得健康啲嘛.

• 400 grams Chicken Leg
• 375 grams Chicken Thigh, cut into serving portions
• 2 pouches (115 grams each) Pineapple Tidbits, drained then reserve syrup
• 2 tbsp    Ginger, cut into strips
• 6 cloves Garlic, crushed
• 1 large  Red Onion, sliced
• 1 to 2 tbsp Patis (fish sauce)
• 1/2 tsp    Peppercorn
• 1 pc Red Bell Peppermedium sized, cut into cubes
• 1 can (400ml) coconut milk
• 1 tbsp Canola oil

• Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes.
• Add patis and chicken, Sauté for 10 minutes or until the chicken is slightly brown.
• Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
• Add bell pepper, coconut milk and Pineapple Tidbits.
• Simmer uncovered  for 3-5 minutes, stirring continuously to avoid the coconut milk to curdle.
• serve with hot steamed rice.

雞翼14隻、菠蘿2片、蒜蓉和乾蔥蓉各少許

醃料: 豉油1湯匙、老抽半湯匙、鹽半茶匙、糖1茶匙、粟粉1茶匙、

麻油和紹酒各少許

調味: 茄汁1湯匙、陳醋1湯匙、糖2茶匙、菠蘿汁3湯匙、
粟粉1茶匙(糖份量可以自行調節)  

做法: 雞翼解凍後用醃料醃2小時以上或隔夜；菠蘿切小粒備用；

用易潔鑊燒熱少少油，煎雞翼至熟後上碟；

爆香少許蒜蓉和乾蔥蓉，加入調味煮滾後熄火，落菠蘿粒撈勻，

將菠蘿汁淋在雞翼面便成