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Receta Stir Fried Chicken And Pineapple
by Global Cookbook

Stir Fried Chicken And Pineapple
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Ingredientes

  • 1 x (2-lb) chicken
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Soy sauce
  • 1/2 tsp Salt
  • 2 tsp Water
  • 2 sm Onions
  • 10 x -(up to)
  • 12 x Water chestnuts
  • 1 x Celery stalk
  • 4 slc Canned pineapple
  • 2 Tbsp. Oil
  • 1/4 tsp Salt
  • 2 Tbsp. Oil
  • 4 Tbsp. Pineapple juice

Direcciones

  1. Skin and bone chicken; then slice. Combine cornstarch, soy sauce, salt and water. Add in to chicken and toss to coat. Let stand 10 min, turning occasionally.
  2. Slice onions and water chestnuts. Cut celery diagonally in 1/2-inch sections. Cut each pineapple slice in 6 chunks.
  3. Heat oil. Add in remaining salt, then onions and stir-fry till translucent/soft. Add in celery and water chestnuts; stir-fry to soften celery (1 to 2 min more). Remove vegetables from pan.
  4. Heat remaining oil. Add in chicken and stir-fry till it begins to brown (2 to 3 min).
  5. Return vegetables; stir-fry to reheat and blend flavors (1 to 2 min more).
  6. Add in pineapple chunks and juice, stir-frying only to heat through. Serve at once. VARIATION: For the onions, water chestnuts and celery, substitute 6 dry black mushrooms (soaked), 3/4 c. Chinese cabbage stems and 1/2 c. bamboo shoots-all of them sliced. Add in as in step 3, but stir-fry 1 minute; then add in 1/4 c. stock and cook, covered, 2 min more. Remove vegetables and liquids from pan; pick up step 4.