Pineapple chicken

I never liked making pineapple chicken. There is simply no chemistry between me and pineapple.

True, you might think it's because pineapple chicken is relatively more problematic as compared to others. But I love cooking. I wouldn't mind going through all the hassles if in the end it tastes good.

I just don't like pineapple.

However, I'd like to think that my pineapple chicken is awesome because according to my flatmates it is 'haunting' their brains all the time and Misha always make me cook that whenever she has guests coming over.

This time I'm cooking for her parents.

So here we go:

Ingredients:

1) Sunquick Orange Syrup

2) 1 can of pineapple chunk

3) Plum Sauce

4) Lemon Sauce

5) Lemon Dressing

Marinade:

1) Oyster Sauce

2) Maggi Liquid Seasoning

3) Rice Wine

4) Sugar

5) AND SESAME OIL ! I dont have the bottle w me here

Sauce (for four pax):

1) I threw in the whole can of pineapple chunk

2) 1.5 tea spoon of Sunquick orange syrup

3) As for plum sauce and lemon sauce, I added 2 table spoon and 1.5 table spoon respectively (or more, trust your own tongue)

4) Ok. Lemon dressing. I really don't know how much I've put in. 1 - 1.5 teacup maybe?hahaha! tips: you don't want the lemon dressing to overwhelm the pineapple taste so use it wisely

5) Sprinkle some sugar and salt. Estimate the amount yourself.

6) Add a lil bit of water, and some corn flour for thickening.

Steps:

1) Coat the chicken w corn flour.

2) Fry it w medium fire. When it's about cooked, adjust to lower volume, so it will turns out more juicy.

3) Remove chicken. Leave some oil on the pan, and pour in the sauce. Adjust to maximum volume and bring it to a boil.

4) When the sauce is getting thicker, throw in the chicken, lower the heat and let it simmer.

5) Depending on how thick you want your sauce to be, remove sauce and chicken as you see fit.

There you go.

The Sacred Lychee Phoenix

Ingredients:

Phoenix leg w skin

1 can of the Sacred Holy Lychee

Butter

Marinade:

Rose Wine (this is updated later: please don't use rose wine, it's too strong for chicken. use rice wine. sorry my bad)

Oyster Sauce

Sesame Oil

Sugar

Maggi Liquid Seasoning

Sauce:

Lychee Juice

2 table spoon of tomato

2.5 teaspoon of sugar

1.5 teaspoon of honey

0.5 teaspoon of corn flour

Add a lil bit of water

You might wanna ask, how much Lychee juice to use? I don't know, how much does this look like to you?

Strategy:

1) Marinade the chicken. Coat w corn flour. You can crack an egg if you want to make it come out nicer. And then rub it like you are massaging the boobs.

2) Heat up the pan. When the oil starts bubbling, toss in some butter. Then fry the chicken until it's brown. If you cracked an egg beforehand your chicken should look a bit more like golden brown like my natural skin colour. Control fire to medium-high.

3) Meanwhile you can check my facebook. I've uploaded some cool videos.

4) Remove the chicken, leave a bit oil in the pan. Then pour in the sauce and boil. After awhile when the sauce start to get sticky (or thick, whichever way you'd put it), put in the chicken and mix them well for a couple of minutes.

5) Say grace.