This week, Chef Oliver brings us his creation influenced from Hawaii. Its a flavoursome sweet nees from the pineapple and the savoury taste of soya sauce.
All the ingredients can be found at a City Mart branch near you!



by: Oliver E Soe Thet


6 Chicken legs ( 150 g each )
10 no Rakhine fresh Green Pepper Corn, crunched
2 teaspoon Iodized refined Salt
4 Onions cut in ½ cm cubes
2 Carrots cut in ½ cm cubes
1 Ngapali Pineapple cut in 1 x 1 cm cubes
6 long – big Chili ( Serrano )
100 g fresh Ginger
6 x 1/2 Garlic Clove, just as you cut them
1/2 pack Fresh Oregano
1/2 pack Fresh Thyme
5 young Lemon Grass sticks
2 Original Bay Leaves
3 Cinnamon sticks ( 4 cm )
5 Tbsp Dark Soya Sauce ( up to taste )
2 cup Red Wine ( best is Port Wine )
½ cup of good Cooking Oil

How to Cook
1) Wash all vegetable & ginger with clean water. Peel carrots, onions, garlic, pineapple and slice as mentioned. Crush the ginger and cut into 4 to 5 pieces. Cut the long red chili s into 2 cm long pieces.
2) Wash the chicken legs, cut into half
3) Mix all ingredients together and marinate with dark soya sauce and red wine (or port wine) for 24 hours covered in a fridge.
4) Heat up cooking oil in a high pot, season chicken with some salt and fry crisp brown for some minutes from all sides.
5) Than add all other ingredients, herbs and spices from the marinade.
6) Stir it to be equal mixed and cover with a lid and braise it until the chicken and the carrots are well cooked.
7) If the sauce is still to liquid, than strain out and reduce a bit and season up to your liking.

How to serve:
– Serve in a big bowl and have the Chicken Legs nicely dressed atop with chillies, bay leave, cinnamon stick and half garlic for decoration.
– Serve with brown healthy “B1” rice.


city mart - kitchen inspiration


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