A delicious Chinese recipe that has tender tofu cooked in a fiery chicken mince-based gravy with a spicy bean paste.
Ingredients :-
2 tbsp Sriracha sauce 500 grams chicken leg boneless, cut into 2 inch pieces 200 grams pineapple, cut into 1 inch pieces 1 tbsp garlic paste Salt to taste ¼ tsp dark soy sauce 1 tsp lemon juice 1 tbsp oil Iceberg lettuce leaves as required Micro greens for garnish Sauce 1 tbsp finely chopped garlic ¼ tsp red chilly flakes Salt to taste 2 tbsp Siracha sauce ¼ tsp dark soy sauce 1½ tbsp corn flour 1¼ cups chicken stock
Cooking Method :-
1. Take chicken in a large bowl. Add pineapple, garlic paste, Siracha sauce, salt, dark soy sauce and lemon juice and mix well. Set aside to marinate for 10-15 minutes. 2. To make the sauce, mix together garlic, red chilli flakes, salt, Siracha sauce, dark soy sauce, corn flour and chicken stock in a bowl. 3. Thread the chicken and pineapple pieces alternatively on to skewers. 4. Heat oil in a non-stick grill pan. Place the skewers and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Continue to cook, flipping in between and cook for 4-5 minutes or till done. 5. To make the sauce, heat a non-stick pan. Add the prepared mixture and mix well. Cook for 2-3 minutes or till the mixture thickens. 6. Arrange a layer of lettuce on a serving plate. Place the skewers on it and drizzle some of the prepared sauce. Garnish with micro greens and serve hot with the remaining sauce.