2 tsp. (4 g) paprika
a pinch of crushed red pepper flakes
1/3 cup (30 ml) organic pineapple juice
一 /yī/ 1. Whisk all the ingredients. Set aside.
Chicken: 雞 /jī/
1/2 cup (65 g) organic cornstarch (also called: maize starch or cornflour)
1 tsp. (2 g) each: black pepper, powder garlic, ground cumin
2 pounds (910 g) organic boneless, skinless chicken breasts, cut into 1-inch (2,55 cm) pieces
2 Tbs. (30 ml) olive oil
sliced organic scallions
sprinkle of sesame seeds
二 /èr/ 2. Combine the cornstarch and spices in a glass container with a lid.
三 /sān/ 3. Add the chicken pieces, seal and shake to coat the chicken.
(a) can use a bowl and mix with a spoon.
四 /sì/ 4. In a nonstick skillet, heat oil over medium-high heat until shimmering.
五 /wǔ/ 5. Add chicken insigne layer and sear two minutes per slide until golden brown.
六 /liù/ 6. Add chicken to the slow cooker.
七 /chī/ 7. Stir in the sauce.
八 /bā/ 8. Cooke on low 1 1/3 hours (chicken temperature 165F/74C).
九 /jiǔ/ 9. Serve with vegetables and rice as toppings, sliced scallions and sesame seeds.
十 /shí/ 10. Refrigerate any leftovers.