This might be called ‘nouvelle Hong Kong’ or ‘South-east Asia meets Hong Kong’. It is an exotic and unlikely combination. I have eaten this dish several times in Hong Kong and found it delicious every time. The acidic sweetness and texture of the pineapple work extremely well with the delicate taste of the chicken. The pineapple is cooked very quickly, just enough to warm it through.
| Informal supper |
| Preparation time 40 minutes |
| Serves 4 |
450 g (1 lb) boneless, skinless chicken breasts
300 ml (10 fl oz) groundnut (peanut) oil or water
1 tablespoon groundnut (peanut) oil
1 tablespoon finely chopped fresh root ginger
1 tablespoon thinly sliced garlic
1½ tablespoons Shaoxing rice wine or dry sherry
1 teaspoon salt
1 teaspoon sesame oil
350 g (12 oz) (1½ cups) small pineapple, peeled, cored and cut into 2.5 cm (1 inch) pieces
1 tablespoon finely chopped fresh coriander (cilantro)
FOR THE MARINADE:
1 egg white
1 teaspoon sesame oil
2 teaspoons cornflour (cornstarch)
1 teaspoon salt
½ teaspoon white pepper
1 Cut the chicken into 2.5 cm (1 inch) pieces and place in a bowl. Add all the marinade ingredients, mix well and refrigerate for about 20 minutes.
2 If using groundnut oil to cook the chicken, heat a wok or frying pan over a high heat and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
3 If you use water instead of oil, bring it to the boil in a saucepan, then remove from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. After about 2 minutes, when the chicken pieces turn white, quickly drain them in a colander set in a bowl. Discard the water.
4 If you used a wok or pan, wipe it clean. Reheat it over a high heat, then add the tablespoon of oil. Add the ginger and garlic and stir-fry for 30 seconds, then add the rice wine or dry sherry, salt, sesame oil and pineapple. Gently stir-fry for 2 minutes or until the pineapple is heated through.
5 Add the drained chicken and stir gently to mix well. Turn on to a warm platter, garnish with the coriander and serve at once.