INGREDIENTS:
2 Tbsp oil
2 Tbsp ginger, cut into strips
2 Tbsp garlic, crushed
1/2 cup onion, white, sliced
750 g chicken, parts, cut into serving portions
2 1/2 Tbsp patis
1/2 tsp peppercorn, black
1/4 cup bell pepper, red, cut into cubes
2/3 cup milk, evaporated
1 pouch Del Monte Pineapple Chunks (200g), drained, reserve syrup
INSTRUCTIONS:
Heat oil in a pan over medium heat and cook carrots and potatoes for several minutes or until edges are slightly browned. Remove from oil and set aside.
In the same oil, saute onions and garlic until softened. Add chicken, stirring occasionally, until lightly browned. Lower heat and add the fish sauce and pineapple chunks. Stir then cover and simmer until chicken is tender (chicken will release its own juices).
Add back the pre-cooked carrots and potatoes and also the bell peppers. Pour in the cream and stir. Season with pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Serve hot with steamed rice.
