LUTONG PINOY RECIPE

Ingredients:
600g           Chicken leg and thigh, cut into 8 portions
8pc             large pandan leaves
1 can          (234g) Del Monte Fresh Cut sliced Pineapple, drained, each piece cut into 2 (reserve syrup)
1 tsp           Del Monte Red Cane Vinegar
1 pc            Siling Labuyo
1 tsp          Sugar
Pineapple syrup
1/3 cup      Del Monte Sweet Chili Sauce

Marinade:
2 tbsp       Oyster Sauce
3 tbsp       thick coconut milk
1 tbsp       patis
6 cloves   garlic, minced
1/2 tsp    grated ginger
2 tbsp      pineapple syrup

Procedure:
1. Marinate chicken for 2-3 hours. Drain. Put a slice of Del Monte Fresh Cut Sliced Pineapple over a piece of chicken then wrap in pandan leaves. Secure with toothpick. Steam chicken for 10 minutes, then fry until brown. Remove toothpicks. Set aside.
2. Simmer Del Monte Vinegar, sili, sugar and remaining pineapple syrup for 5 minutes. Add Del Monte Sweet Chili Sauce.

Note: Makes 8 Servings.

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