- 3 tablespoons cooking oil
- 1 thumb-size ginger, cut to strips
- 10 cloves garlic, crushed
- 3 tablespoons fish sauce
- ½ kilo chicken breast fillet
- 3 to 4 tablespoons soy sauce
- 240 mL unsweetened pineapple juice
- 2 tablespoons black pepper, freshly ground
- 432 g pineapple chunks, drained
INSTRUCTIONS:
- Heat the cooking oil in the pan. Toss in the ginger. When the ginger turns light brown, add garlic and sauté until medium brown. Put fish sauce.
- Mix until the fish sauce is reduced. Stir in the chicken. Cover the pan and allow the chicken to be boiled in its own juice.
- Since this recipe used chicken breast fillet, boiling the chicken for five minutes is enough.
- Add the pineapple juice and soy sauce. Stir occasionally until the sauce thickens.
- Add ground black pepper and pineapple chunks.
Source: Kitchen 101
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