Cherry & Dennis Helper Habitat
Filipino Pininyahang Manok
菲律賓菠蘿奶香燴雞
Recipe overview
Chicken, pineapple and peppers simmer in evaporated milk sauce.
01
Ingredients
Main ingredients
- 600 g boneless chicken thigh
- 250 g drained canned pineapple chunks
- 150 g red bell pepper
- 100 g onion
- 3 cloves garlic
Milk braising sauce
- 200 ml evaporated milk
- 100 ml canned pineapple juice
- 100 ml water
- 1 tbsp fish sauce
- 0.25 tsp ground white pepper
Frying oil
- 1 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- spatula
- food thermometer
- serving plate
03
Steps
Step 1
Drain pineapple and reserve 100 ml juice
Drain pineapple and reserve 100 ml juice.
Step 2
Seed and chop pepper
Seed and chop pepper.
Step 3
Dice onion and mince garlic
Dice onion and mince garlic.
Step 4
Cut chicken separately into three-centimetre pieces; wash hands and tools
Cut chicken separately into three-centimetre pieces; wash hands and tools.
Step 5
Heat oil and fry onion and garlic two minutes
Heat oil and fry onion and garlic two minutes.
Step 6
Add chicken and fry five minutes
Add chicken and fry five minutes.
Step 7
Add pineapple juice, water and fish sauce; boil
Add pineapple juice, water and fish sauce; boil.
Step 8
Cover and simmer twelve minutes
Cover and simmer twelve minutes.
Step 9
Add pineapple and pepper; cook three minutes
Add pineapple and pepper; cook three minutes.
Step 10
Lower heat and stir in milk and pepper
Lower heat and stir in milk and pepper.
Step 11
Simmer until thickest chicken is 75°C for 30 seconds; continue if needed
Simmer until thickest chicken is 75°C for 30 seconds; continue if needed.
Step 12
Stir sauce and serve hot
Stir sauce and serve hot.
Common mistakes
- Hard boiling splits milk; white chicken surfaces do not prove doneness.
Tips
Add milk last and keep heat low. Contains milk and fish sauce; separate raw chicken from pineapple.
