1 chicken breast
Salt and pepper
1 tbspn. finely shredded fresh ginger
1 cup unsweetened canned pineapple with juice
1 tspn. cornflour
Cooked brown rice
2 spring onions, thinly sliced
Method: 1. Remove skin from chicken. Season with salt and pepper and cook under a preheated grill, taking care not to overcook. 2. Blanch the shredded ginger in boiling water for 1 minute and drain. Combine in a saucepan the ginger, pineapple pieces and juice and heat to boiling. Mix cornflour with a little water and add to the pineapple. Stir until thickened. 3. Place chicken on a bed of cooked brown rice with sliced spring onions tossed through.
Source: from the 'Bachelor' chapter in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.81.
Salt and pepper
1 tbspn. finely shredded fresh ginger
1 cup unsweetened canned pineapple with juice
1 tspn. cornflour
Cooked brown rice
2 spring onions, thinly sliced
Method: 1. Remove skin from chicken. Season with salt and pepper and cook under a preheated grill, taking care not to overcook. 2. Blanch the shredded ginger in boiling water for 1 minute and drain. Combine in a saucepan the ginger, pineapple pieces and juice and heat to boiling. Mix cornflour with a little water and add to the pineapple. Stir until thickened. 3. Place chicken on a bed of cooked brown rice with sliced spring onions tossed through.
Source: from the 'Bachelor' chapter in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.81.
