INGREDIENTS:
- 1 (4 to 5 oz) whole chicken
- ½ cup pineapple tidbits
- 3 cups pineapple juice
- ¼ cup cornstarch, dissolved in ¼ cup water
- ½ cup soy sauce
- 2 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 thumb- size ginger, peeled and thinly sliced
- ¼ cup brown sugar
- 1 tbsp salt
- 1 tsp pepper corns
HOW TO COOK:
- Rinse the chicken and drain well. Set aside.
- Prepare a pot large enough to fit the whole chicken, with tight fitting lid.
- Combine pineapple juice, soy sauce, and brown sugar in the pot and bring to a boil.
- Stir regularly until sugar is dissolved.
- Add- in pineapple tidbits, shallots, garlic, ginger, salt and pepper corns.
- Add- in the cleaned whole chicken.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until chicken is cooked through.
- Gently remove chicken from the pot and place on serving platter and keep warm (chop chicken into serving pieces if you prefer).
- Strain marinade mixture through a colander and discard the aromatics.
- Return liquid back to pot and bring to a boil.
- Gently add the dissolved cornstarch and continue to cook, whisking regularly, for about 3 to 5 minutes or until thickened.
- Pour half of the sauce over chicken and place remaining half in a bowl to serve as dipping sauce.
- Garnish platter with additional pineapple tidbits.
- Serve hot. Enjoy!
IMAGE: instagram.com (@ukgdos)
Also try: Pinaupong Manok
