Tender chicken pieces braised with sweet pineapple and colorful bell peppers in a savory soy sauce glaze. This Hakka classic balances sweet, savory, and smoky flavors in one comforting dish.
A homey Hakka dish that brings together juicy chicken with the natural sweetness of pineapple. The bell peppers add color and a slight crunch, while the soy sauce creates a beautiful caramelized glaze. Great served over steamed rice.
Place chicken pieces in a bowl. Add cooking wine, a pinch of salt, freshly cracked black pepper, and a splash of soy sauce. Toss to coat evenly. Let it sit for about 30 minutes so the flavors soak in.
While the chicken marinates, cut the pineapple into bite-sized cubes. Dice the green and red bell peppers into similar-sized pieces. You can briefly soak the pineapple in lightly salted water if you like it less acidic.
Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken pieces and cook until they turn golden on the outside, about 5-6 minutes. Give them a stir now and then so they don't stick.
Pour in the remaining soy sauce and add the water. Bring to a gentle simmer, then cover and let cook for 10 minutes until the chicken is nearly cooked through. Add the pineapple cubes and diced peppers. Cover and cook another 5-7 minutes until everything is tender and the sauce has thickened into a glossy glaze.
Taste and adjust seasoning with more salt or pepper if needed. The sauce should be sweet-savory and cling to the chicken. Remove from heat and serve hot over steamed rice.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
