Chicken and Tropical Fruit Saute
- For the rice
- 1 cup white Long grain rice (rinsed in several changes of cold water)
- 2 cups boiling water
- 1 tsp salt
- For the chicken and pineapple
- 2 inches fresh ginger
- ¼ cup Nut oil
- 4 small, skinless Chicken breasts (thinly sliced)
- 1 tsp Chinese 5 spice powder
- 1 tsp paprika
- 1 tsp Coriander (lightly crushed)
- ¼ cup light soy sauce
- ¼ cup tomato Ketchup
- 2 ½ cups canned Pineapple (drained)
- parsley (to garnish)
- freshly ground Black pepper
Start by cooking the rice; make sure the rice has been drained really well. Place it in a large, heavy-based saucepan and add the salt. Cover with the boiling water and bring to the boil.
Once boiling, reduce the heat to very low and cover the saucepan with a tight-fitting lid.
Cook the rice for 10-15 minutes until the water has been absorbed and the rice is tender.
Once cooked, remove the saucepan from the heat and set it to one side, still covered.
Peel and thinly slice the ginger into 5 cm/2 inch x 2cm/1 inch strips.
Heat the groundnut oil in a large sauté pan set over a high heat.
Add the chicken, Chinese five spice, coriander seeds, a little of the paprika and some freshly ground black pepper.
Stir-fry for a minute then reduce the heat a little and add the soy sauce. Continue to cook for 30 seconds before adding the ketchup and stirring well.
Once the chicken is cooked through, remove the wok from the heat and stir through the pineapple, ginger strips and the remaining paprika. Adjust the seasoning to taste.
Fluff the cooked rice with a fork and spoon into serving bowls.
Spoon the chicken and pineapple stir fry on top and season with a little more black pepper. Garnish with a sprig of parsley before serving immediately.