Aloha! I mean Chicken Aloha!

It's really fun to experiment sometimes on food. For today's meal, I tried the "what's-on-my-kitchen" challenge (gawa-gawa ko lang yun haha).

Basically, I looked for some ingredients in the kitchen and found a can of pineapple chunks sitting at the corner of the cabinet. I know it's been there since March 2018 (woahhh) but don't worry, expiration date says May 2020.

The recipe will focus more on the chicken aloha but I also cooked adobo rice since we have a one-day old rice in the rice cooker. I also poached some eggs for added love, I mean sides. It's my first time poaching eggssss, and I love it! Let's see if I'll include the steps for the eggs later so keep reading! Yeyyyy! 💟

Ingredients

• 1/2 kg chicken, any part would work

• 1 can (~423g) pineapple chunks

• 5 cloves garlic, finely chopped

• 1/2 cup soysauce

• 1 1/2 cup pineapple juice (this will come from the can of pineapple chunks)

• Salt and pepper to taste

What you'll need

• Wok

• Spatula

• Strainer (optional)

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LET'S GET COOKING!

1. Sauté the garlic in your wok and add the chicken. Leave it under medium heat until it's a bit toasted.

2. Once you have "half-fried" the chicken, add the pineapple juice from the can and the soysauce. What I did was get half of the pineapple chunks and squeezed it to get more juice so I had around 1.5 cups of it. Simmer for 5-7 minutes.

3. Add the remaining half of the pineapple chunks. Also add the salt and pepper to taste. Simmer for 3-5 minutes.

You may now dance Pearly shell while eating your chicken aloha. ;) Ha-ha. Funny. :(

For the adobo rice, I used some of the sauce of chicken aloha. It's similar to cooking fried rice but instead of cooking garlic in oil, you cook it in the sauce.

For the poached egg, just follow the steps below and try it on now: (I'm telling you, it's amaaaaa-zing!)

1. Get a deep pan and water it (around 3-4 inches deep). Add 1 tbsp of vinegar as it helps keep the egg white together. (The eggs did not taste like vinegar from my experience). Bring it to a boil.

2. Crack the egg in a bowl first to make sure the egg is not broken and no egg shells will mix. It really helps in making the poached egg whole. Tip: if you have a strainer that's soft, you can also strain it to only get the firm egg white. You will notice that the egg white has 2 parts: loose and firm. The firm part will be the one to envelop the egg yolk while the loose part will just float around.

3. Stir the boiling water (only if cooking one egg at a time!) then add the egg.

4. Let it cook for 1-2 minutes.

5. Garnish with salt, pepper and a bit of dried parsley (if you have one).

I would suggest using the spatula that has holes in it so you can easily drain the egg without doing so much. I was able to easily put it on top of the fried rice because of this.

Ta-daaaaaa! Chicken Aloha with Adobo Rice topped with Poached Egg.

I am really confident that it tasted awezomee because my partner had 2 rounds of dinner (shhhh don't tell him I told you hahaha). I think I should stop cooking dinner because we are getting fatter and fatter and fatter huhuhuhu. Help!

Anyway, I have here the pricelist and look, I only spent around Php160.00 here. It can already serve 4-5 people.

Let's eat. Ciaaao! 💟💟💟