Chinese chicken with pineapple and peppers

Ingredients for 4 servings:

• 3 tbsp soy sauce, light
• 1 tbsp sherry, sweet or rice wine
• 1 tsp ginger powder
• 1 tsp sugar
• 1 pinch of salt
• 1 chicken, ready to cook
• 150 g pineapple (can)
• 1 clove(s) garlic
• 2 tbsp sesame oil
• 3 tbsp pineapple juice
• 1 bell pepper(s), red
• 1 tbsp cornstarch
• 6 tbsp vinegar
• 6 tbsp sugar
• 4 tbsp tomato ketchup
• 1 dashes Tabasco
• n. B. Salt

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

Wash the chicken and pat dry. Make a marinade with the soy sauce, sherry, ginger powder, sugar, and a pinch of salt. Rub it all over the chicken and let it marinate for 1 hour. Drain the pineapple, reserving some of the juice and setting it aside. Peel the garlic clove and finely slice (or dice) it. Heat 1 tablespoon of sesame oil in a wok and fry the garlic, then add a little pineapple juice. Add the chicken and fry for about 40 minutes until nicely browned on all sides, turning frequently. Remove the chicken, cut into portions, and keep warm. Wash the bell pepper, halve it, remove the seeds, and cut into small cubes. For the sauce, combine the vinegar, sugar, and ketchup. Season with Tabasco sauce and a little salt. Heat the remaining sesame oil in the wok, add the diced bell pepper, and fry until crisp. Add the sweet and sour sauce and stir-fry for 3 minutes. Whisk the cornstarch with the pineapple juice until smooth and add to the diced bell peppers. Bring to a boil until the sauce thickens. Add the pineapple chunks and heat gently again, stirring. Pour the sauce over the chicken pieces arranged on a platter. Tip: This also tastes great with sliced ​​chicken breast, but it won’t take as long.