Chicken And Pineapple Stew Vietnamese Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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I always cook Chicken and Pineapple Stew Filipino style. I found a Vietnamese Style on the internet. I tried it and did a little adjustments on the seasonings to suit my taste.And it turned out great! Much better than the Filipino Style. Read more ... enjoy! Ingredients:
700 grams chicken (any part you like, chopped into bite-sized pieces) |
6-8 tbsp of fish sauce (patis) |
1 big can of pineapple chunks or tidbits (discard the juice) |
1 large bell pepper (deseeded and chopped) |
4 cloves garlic (minced) |
1 big onion (chopped) |
a bunch of spinach (chopped) |
4 tbsp of oyster sauce |
1 1/2 cup beef broth (i used broth cubes) |
2 tbsp of cornstarch |
2 tsp of sugar |
2-3 chili peppers (deseeded and chopped) |
cooking oil |
salt |
Directions:
1. Marinate chicken in fish sauce for 1 hour.
2. Dissolve the cornstarch in beef broth then set aside.
3. Heat oil in a pan.Add the marinated chicken and cook until it turns brown.
4. Add garlic, chili peppers, onions and bell peppers.Stir.
5. Add the oyster sauce, pineapple chunks and sugar.
6. Simmer for 10 minutes.
7. Add the cornstarch and broth mixture.
8. Stir until the sauce thickens.
9. Add the chopped spinach.
10. Season with salt if the taste is a little bland for you.
11. Turn off heat and Serve with rice.
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