Steps
- 1
Wash ang pat dry chicken.
- 2
Then place in ziplock bag. Pour all the pineapple juice.
- 3
Marinate it overnight.
- 4
Heat a wok then sear chicken skin. Until golden brown. Then remove.
- 5
In the same wok with oil. Sautee garlic and onion until fragrant.
- 6
Pour the marinated juice simmer then add in chicken. Cover and simmer 20 mins on both sides.
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