It is delicious. I made it myself.

Slice pineapple for later use.

Chicken chops are marinated with a little cooking wine, soy sauce, salt, pepper and a little sugar (no polysaccharide). Rub it by hand to promote the absorption of seasoning.

Then put a little oil in the pot and fry the chicken chops and pineapples together. The fire should not be too big, or the meat will be old and the pot will be burnt. When the chicken chops are almost cooked, add a little chopped green onion and ginger slices, add a little water after the fragrance, and cook them a little.

Spread the rice on the bottom, put the chicken chops and pineapple on the rice, and then pour the soup on it.

The chicken is tender and smells like pineapple.

If you think a dish is too simple, I'll tell you another delicious one.

Multicolored chicken granules

The ingredients are diced carrots (boiled in hot water for one minute), diced chicken legs (I usually use chicken legs because they are tender), diced green peppers, and peeled semi-cooked corn.

Use a small amount of cooking wine, salt, pepper, 1 drop vinegar (vinegar is not allowed in Doha) and a small amount of dry starch (the purpose of adding a small amount of dry powder is to make chicken more tender, smooth and refreshing, 1 chicken leg 5 5- 10/0g is enough), mix well and marinate for a while.

Cool the oil in the hot pot. When the oil temperature is 50%, let the chicken slide away. After the edge of the pink meat turns white, take it out for use.

Put oil in the pan. When the oil temperature is 80%, add shallots and ginger slices and stir fry. Then add diced carrots and stir fry, then add corn kernels, then add diced chicken and diced green pepper, continue to stir fry, then season and sprinkle some sesame oil.

This dish can be replaced by other meats, which is characterized by bright colors and rich nutrition. At first glance, it is a big appetite, fragrant but not greasy. Boyfriend likes it, too.

You can try both.