Ingredients:
1 whole chicken, cleaned and pat-dried
1 tablespoon minced ginger
6 cloves garlic, crushed
5 pieces mushrooms, soaked in water then sliced
1/4 piece chicken bouillon cube
1/2 cup all-purpose cream
2 teaspoon cornstarch, dissolved in 1 teaspoon water

Stuffing:
1 piece medium onion, chopped
1 tablespoon oyster sauce
1 cup cooked malagkit (sticky) rice
1 1/2 tablespoons butter
1 can Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 stalk leek, sliced

Directions:
1. Saute’ green onions and bell pepper in 2 tbsp oil. Remove from pan.
2. Using the same pan, add 2 tbsp oil and sauté pork for 2 minutes. Stir in curry powder and cook for another minute. Add flour mixture, bouillon cube, DEL MONTE Spaghetti Sauce, 1/4 tsp iodized fine salt( or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Simmer for 10 minutes over low heat.
3. Add green onions, bell pepper, peas and corn. Cook for 1 minute.

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Labels: Chicken Paradise, Recipes