Phoenix and Dragon in Pineapple

Ingredients for 2 servings:

• 2 large pineapples
• 12 shrimp(s), frozen, headless, skinned, with tail
• 160 g boneless chicken breast, fresh or frozen
• 2 tsp tapioca flour
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 60 g pineapple pieces
• 40 g carrot(s)
• 2 Pepper, red, long, mild
• 2 medium-sized garlic cloves, fresh
• 2 small baby corn, fresh or canned
• 12 sugar snap peas
• 2 tbsp sunflower oil
• 6 tbsp pineapple juice
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”), alternatively soy sauce
• 4 g shrimp paste
• 2 drops of Tabasco

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Pieces of chicken (Phoenix) and medium-sized shrimp (Dragon) with vegetables served in pineapple. Southern Chinese cuisine.

Wash the pineapple thoroughly. Cut a slice off each one parallel to the stem. Trim the larger part of each pineapple on the side opposite the cut so that the pineapple half lies flat. Hollow out the pineapple using a pineapple baller or a sharp spoon, removing and discarding the hard, middle core. Peel the smaller sections, slice them, and use them for dessert. Set aside 60g for the vegetables. Thaw the shrimp and frozen chicken breast. Cut the chicken breast into pieces approximately 2 x 3cm in size. Mix the tapioca flour with the Kecap Tim Ikan and marinate the chicken for 30 minutes. Mix the ingredients for the sauce until smooth. Wash the vegetables, peel if necessary, and chop into bite-sized pieces. Strain the chicken and drain well. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the chicken pieces and stir-fry for 1 minute. Remove with a slotted spoon. Add the shrimp, fry until pink, and immediately remove from the wok. Add the remaining sunflower oil, heat until hot, then stir-fry the vegetables for 2 minutes. Add the chicken pieces and stir-fry for another minute. Deglaze with the sauce, mix well, and fill the two pineapples. Add the shrimp and serve warm. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html