Check your pantry and if needed, here’s your shopping list:
375 grams chicken thighs
Spices:
1 tablespoon soy sauce
0.5 tablespoon oil
0.5 tablespoon cornstarch
0.5 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon water
For the sauce:
1.5 teaspoons cornstarch
2.5 deciliters water or broth
2 teaspoons dark soy sauce
salt
2 tablespoons oil
1 onion
2 spring onions
2.5 centimeters ginger
4-5 pineapple rings, chopped
Preparation:
Cut the chicken into cubes.
Marinate the chicken in the mixed spices for 10-12 minutes.
Clean the onion and peel the ginger.
Finely chop the onion, spring onions, and ginger.
Cut the pineapple rings into pieces.
Sauté the onions in the oil until translucent.
Drain the chicken and reserve the marinade.
Add the chicken to the onions and cook for 3-4 minutes.
Add the ginger and sauté for 1 minute.
Mix the remaining ingredients for the sauce.
Add the rest of the marinade and the sauce ingredients.
Bring to a boil while stirring.
Cook until the sauce thickens, then add the pineapple pieces and heat through.
What wine should we drink with this?
Many people find that beer is an ideal partner for Asian food, which I completely understand. However, if you want to find a good wine pairing with Asian dishes, you should really do a bit of research. You need to know what the dish consists of, particularly the spices in the dish and sauce. Still, there’s one wine/grape that often works well with Asian food: Gewürztraminer. The fruity sweetness of the grape can hold up nicely against the often spicy and fragrant herbs of Asian cuisine. Many Gewürztraminers also have a lovely crisp finish, making it a fun party in your mouth. We chose the Gewürztraminer Kanzelerberg from Domaine Sylvie Spielmann for this dish, but we could have just as easily gone for the Gewürztraminer Weinbau Kallmann. A great choice!
A little story while you wait:
I love spicy food. Well, my "spicy" might be less or quite a bit spicier for some, but for others, it might be a few notches too much. "Spicy food" is also such a broad term in everyday language. In any case, we make a stir-fry once a week as a one-pan dish and experiment with various spices, soy sauce, etc. Occasionally, I prepare a complete Asian menu, including an appetizer. For example, we might start with homemade gyozas filled with duck or chicken. For the main course, I stir-fry beef chuck pieces with bell peppers and chilies, and I make this recipe of chicken with pineapple and eggplant in Szechuan style. A tasty bowl of rice on the side, and that’s all there is to it. Oh, except for a dessert of lychee sorbet. Yum!