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  COAST CUISINE  

Fried Chicken In A Baked Pineapple

 

 Coastweek   Kenya


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FRIED WATAMU CHICKEN RICE
SERVED IN A BAKED PINEAPPLE

Coastweek - - Mrs S.M. Lawrence of Tigoni, Limuru, writes:

"This is fun because you get to use your ‘wok’ - fancy Chinese word
for what we simply call a ‘kerai’. It also looks very attractive and all
the ingredients are locally available. When it was served to us in
Watamu each pineapple was garnished with a dark red sprig of
bougainvillea. Brilliant."
 

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INGREDIENTS: (serves six - eight)

  • 300g chicken breast (boneless, sliced)

  • one pineapple (do not peel)

  • one egg

  • two cups hot cooked rice

  • 100 g asparagus - sliced      

  • 100 g celery - sliced

  • 100g mushrooms - sliced  

  • two-three stalks spring onions (cut into one cm sections)

  • 10 g carrots - sliced  

  • one slice ginger

  • half clove shallot - sliced  

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SEASONING:

  • one teaspoon sugar

  • one tablespoon Maggie (Worcester sauce is equally good) sauce

  • one teaspoon sesame oil

  • one tablespoon dry white wine

  • one teaspoon cornstarch mixed with a little water

  • pinch of salt

  • two tablespoons olive oil

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PREPARATION:

  1. To make a ‘pineapple boat’, cut the pineapple (lengthwise) about one quarter way down.

  2. Scoop out the flesh, keeping aside about half cup, cut in small cubes.

  3. Invert the empty pineapple onto a tray and bake it in a medium oven about ten minutes until dry.

  4. Marinate chicken for at least half an hour with the seasoning ingredients.

  5. Heat the wok, fry shallot, ginger and spring onions; add asparagus, celery and mushrooms, put aside.

  6. Fry chicken, add the fried vegetables and pineapple cubes, add salt to taste. Stir fry.

  7. Place the rice in the pineapple shell, and pour the fried ingredients on top.

  8. Beat the egg, add a pinch of salt.

  9. Fry an egg pancake using a little olive oil.

  10. Place the egg pancake on top of the rice, covering the pineapple.

  11. Place in the oven and bake for five to ten minutes at moderate heat.

Serve with a fresh green salad.

A crisp and cool dry white wine enhances the enjoyment of this splendid dish.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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