200 California Farm Tempura Chicken on Pine Apple
Hobby Horseman @HobbyHorseman
Tempura Battered Chicken pieces, on a bed of gingerfried Fresh pineapple cubes, tempura fried fresh garden vegetables on the side, makes a simple weekday summer meal taste special.
200 California Farm Tempura Chicken on Pine Apple
Tempura Battered Chicken pieces, on a bed of gingerfried Fresh pineapple cubes, tempura fried fresh garden vegetables on the side, makes a simple weekday summer meal taste special.
Cooking Instructions
- 1
Make tempura batter, dip vegetable in batter, fry each veggie seperately in 350F degree grapeseed oil, five minutes on each side, keep warm in 250F degree oven on serving plate. This way the flavor of the fresh veggies transfers to the chicken through the oil.
- 2
Dip chicken pieces in batter. Fry one piece at a time, five minutes each side in 350F degree grapeseed oil, keep warm in 250F degree oven on serving plate.
- 3
Next, In large cast iron skillet, brown fresh gingerstrips and then add and sautee diced fresh pineapple in its juice till carmelized. When you can smell the ginger and pine apple turn sweet, about half an hour, transfer to serving platter.
- 4
Put carmelized pine apple ginger on bottom of serving platter, chicken on top, tempura veggies on the side, enjoy.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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