Pineapple chicken with guo bao rice

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang

Ingredients

For the pineapple chicken

  • 250g/9oz boneless chicken thighs, cut into 1.5cm/¾in cubes
  • 1 tbsp cornflour
  • 1 tbsp rapeseed oil
  • 2 dried chillies
  • 1 tbsp Shaoxing rice wine
  • ½ small pineapple, peeled and cut into 1.5cm/¾in cubes
  • ½ red pepper, deseeded and cut into 1.5cm/¾in cubes
  • 1 spring onion, thinly sliced
  • small handful cashew nuts, roasted (optional)
  • freshly ground black pepper
  • handful fresh coriander leaves, to garnish

For the sauce

  • 100ml/3½fl oz pineapple juice
  • 1 tbsp low-sodium light soy sauce
  • 1 tbsp cornflour
  • 1 lime, juice only
  • 1 tsp runny honey
  • ¼ tsp Sriracha chili sauce

For the rice

  • thumb-sized piece fresh root ginger
  • 350g/12oz premium grade sushi rice, rinsed until the water runs clear
  • 200ml/7fl oz fresh chicken stock
  • 1 tbsp Shaoxing rice wine
  • pinch Chinese five-spice powder
  • pinch white pepper
  • small handful dried goji berries, rinsed and drained
  • sea salt flakes