Chicken Pandan with Chili Pineapple Sauce
3:44 AM
Ingredients:
600 g Chicken Leg or Thigh, cut into 8 portions
1 pc Siling Labuyo (optional)
1 Tbsp Sugar
1 can Del Monte Sliced Pineapple, drained and cut each piece into 2
1 Tbsp Del Monte Red Cane Vinegar
For the marinade:
2 Tbsp Patis, to taste
6 cloves Garlic, minced
½ tsp Ginger, grated
2 Tbsp Pineapple Syrup
¼ cup Del Monte Sweet Chili Sauce
2 Tbsp Del Monte Quick N Easy Gata Mix
Cooking Procedure
1. Marinate chicken for 1 hour in the refrigerator. Drain, reserve marinade.
2. Put a slice of DEL MONTE Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick.
3. Fry chicken in 3 tbsp oil just to brown, remove toothpicks (retain the pandan wrappings). Set aside.
4. In the same pan, put the chicken back, then add DEL MONTE Vinegar, sili, sugar and remaining pineapple syrup. Allow to simmer.
5. Add reserved marinade and DEL MONTE Sweet Chili Sauce. Cover and simmer for another 10 minutes.
6. Serve. Share and Enjoy!
Video Tutorial
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