I still wasn't feeling good after almost three weeks of medications because of my infected left ear but later today, my nephew Gj will be coming over to spend the rest of the weekend. He's a teenager who loves to eat! Big appetite! Eventhough, I'm tipsy from all the medicines I took. I cooked this dish. My nephew loves chicken. And thanks also to Ate Vicky who did the marketing for me.
Good for 5 servings.
- 2 tbsps of cooking oil
- 3 cloves crushed garlic
- 1 large white onion, thinly sliced
- 1 medium potato, wedges
- 1 medium carrot, wedges
- 850 grams cut up chicken
- 1 tsp ground black pepper
- 2 tbsps of fish sauce
- 1 can water
- 1 can (239 grams) pineapple tidbits
- 1 medium green bell pepper, seeded, cut into chunks
- 1 chicken cube
- 1-1/2 tbsp white sugar
- 1 small can (158 ml) evaporated milk
Drain the pineapple tidbits. Reserve the syrup. Set aside.
Using a wok, heat oil. Saute the garlic until light brown only. Add the onion. Cook until transluscent. Put the potato and carrot. Stir-fry for 6-8 minutes.
Add chicken, pepper and fish sauce. Let it cook in medium-high heat until fish sauce is fragrant or until it dries up. Place water and syrup. Cover. Bring to boil. Then, simmer in low fire for 20 minutes.
Increase fire to medium, put the rest of ingredients. Mix. Bring to boil. Cook for another 5 minutes.
Serve with warm rice.