Baw law gai

Baw law gai

Chicken with pineapple

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

This dish provides interesting flavour contrasts between the sweet tang of pineapple and the stinging bite of Sichuan pepper.

Ingredients

Quantity Ingredient
1/2 teaspoon ground sichuan peppercorns or black pepper
1 tablespoon cornflour
1/2 teaspoon salt
250g chicken breast fillets, thinly sliced
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 small garlic clove, crushed
1 tablespoon peanut oil
1/2 small ripe pineapple, chopped
or 425g tinned unsweetened pineapple, drained
6 spring onions, thinly sliced
fresh coriander leaves, to garnish

Sauce

Quantity Ingredient
125ml pineapple juice
2 teaspoons cornflour
1 tablespoon light soy sauce

Method

  1. Use a mortar and pestle to grind the Sichuan pepper, then pass through a fine sieve, discarding the seeds. In a bowl, combine the cornflour, salt and Sichuan pepper, then add the chicken and mix well to coat. Add the soy sauce, sesame oil and garlic and mix well.
  2. To make the sauce, combine the pineapple juice and cornflour in a bowl and stir until smooth. Stir in the soy sauce. Set aside.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the chicken and stir-fry until it changes colour. Add the pineapple, reduce the heat, cover and simmer for 3 minutes. Add the sauce and stir until thickened, then add the spring onion and toss to combine. Garnish with the coriander leaves and serve with rice or noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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