Monday, May 14, 2012

Braised Chicken Wings With Pineapple 黃梨燜雞翼 - "Malaysian Monday 74"





What could one do with the odd piece of pineapple in the fridge before it gets chuck into the compose bin? Well it can of course be added to the juicer but I prefer to use it  in yet another one of my favourite childhood dishes.

Using fruits in savoury dishes might seem strange to many but it is a common practice to do so in many cuisines all over the world. They add natural sweetness or sourness to salads, stir fries or stews, cutting through the oiliness of a certain dish and adding crunch and freshness to others.

Here the humble chicken wings are first marinated then fried until golden before being braised together with the  pineapple in a hot and tangy sauce. The frying process unable the wings to absorb the sauce a lot better and the end result is a tastier and more appealing looking one.

P.S you may use chicken thighs or drumsticks for this recipe. Duck is delicious cooked the same way, simply increase the cooking time accordingly.



recipe from the tummies' kitchen
serves 3 to 4
you'll need;
1/4 of a pineapple, skinned, eyes removed and cut into large chunks
1.5 kg of chicken wings, cut into half
dash of Chinese cooking wine
2 tbs of oyster sauce
1.5 tbs of light soy
dash of sesame oil
dash of white pepper
corn flour or rice flour for coating
15 cloves of garlic
3 spring onions, cut into 3 cm lengths

for the sauce;
2 cloves of garlic, sliced
5 cm knob of ginger, chopped
2 to 3 bird chilies, sliced
2 tbs of oyster sauce
2 tbs of light soy
1 tbs of dark soy
3 tbs of Chinese black vinegar
2 tbs of sugar
dash of white pepper
3/4 cup of stock



Prepare the pineapple and cut into chunks.



Marinate chicken wings with oyster sauce, soy, sesame oil and Chinese cooking wine for at least an hour. 



Lightly coat chicken wings with corn or rice flour and swallow fry in batches until golden brown. Fry garlic cloves until golden, drain well and set aside.



For the sauce - Heat up a wok, saute garlic, ginger and chillies with a little oil for 30 seconds then add in the seasonings and stock, bring it to a boil.



Add pineapple chunks, chicken wings and fried garlic cloves to the wok and mix well.



Cover and braise on low heat for 10 to 15 minutes or until the sauce is reduced by half, add spring onion and cook for a minute more.



Serve with plenty of steamed rice.




My friend Sharon from Test With Skewer is hosting this month's event, please send all you entries to its.sharon@gmail.com
For more information about the event and on how to enter, please click HERE

5 comments:

  1. hi Tummy..apa khabar?semoga sihat selalu ya..makcik memang suka nenas.Tak kira makan begitu saja atau dicampurkan kedalam masakan.Sedap terutama Pizza:)

    ReplyDelete
  2. Harriet From CarltonMay 15, 2012 at 10:41 AM

    Tried this last night... will have to increase the quantity when I cook it again :)

    ReplyDelete
  3. Just bought all the ingredients needed... this is going to be our dinner tonight! :)

    ReplyDelete
  4. oh this brings back so much memories! I love the sweetness of pineapple with the salty savoury braising sauce. what's the diff between using corn flour/rice flour for coating?

    ReplyDelete

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