Time: 30–40 mins.
1 pack ( 71 g ) of chicken pot powder
500 g ( 1,1 lb ) chicken fillet
3-5 PCs finely chopped garlic
1 medium can of pineapple, or fresh pineapple.
5 PCs of spring onion, I only used the leaves cut for approx. 1-inch width.
3 dl ( 1 ¼ cup US ) food cream
3 dl ( 1 ¼ cup US ) water
5-7 PCs almonds
Fresh or ground ginger according to your own taste.
Tarragon ( Estragon ) to your liking
Here’s how we do it:
Cut the chicken fillets into strips and then into squares. (Approx. 1 inch )
Put the chicken pieces in a bowl, sprinkle well with the Tarragon ( Estragon ) and mix with the chicken pieces.
Cover with lid or plastic set aside and leave for approx. 2 hours.
Fry the chicken pieces until they are slightly brown, remove from the frying pan.
Blanch garlic and spring onion lightly golden.
Empty the chicken pot powder bag contents into a saucepan, add the water and the cooking cream, stir well.
Boil as directed on the bag. ( Approx 10 minutes )
After 2-3 minutes add the chicken, spring onions, garlic and ginger.
Slow down the heat and let it simmer until the chicken is tender.
Sprinkle the dish with some grated almonds before serving or put a bowl with grated almonds on the table.
Serve with Jasmine rice or garlic bread.