Creamy Pineapple Chicken

So here are the INGREDIENTS

• 500ml water
• 4 tbsp oil (2 tbsp for frying hotdog, carrot and potato | 2 tbsp for the main cooking procedure)
• 2 tbsp ginger (cut into strips)
• 2 tbsp garlic (crushed)
• 1/2 cup onion (sliced)
• 2 medium sized potato (cut into cubes)
• 1 medium sized carrot (cut into cubes)
• 3pcs jumbo hotdog (sliced diagonally)
• 750g chicken (parts, cut into serving portions)
• 2 1/2 tbsp patis/fish sauce
• 1/2 tsp peppercorn
• 2pcs small red bellpepper (red, cut into cubes)
• 200g pineapple chunks (reserve syrup)

PREPARATION / PROCEDURE

• Pre-heat the pan in medium heat.

• Add the cooking oil, wait for it to heat up.

• Fry hotdog for 2 minutes. (I always fry the hotdog, carrot and the potato first. In my own opinion it tastes better that way)

• Fry potato and carrot for 2 minutes.

• Saute garlic, onion, ginger for 2 minutes.

• Add the chicken and fish sauce, then saute it for 5 minutes. Simmer in a covered pot for 10 minutes or until the chicken turns slightly brown.

• Add water, salt, peppercorn, potato, carrot and pineapple (with pineapple syrup). Simmer in a covered pot for 15 minutes.
  

• Turn the stove or heat to low then add bellpepper and milk. Simmer uncovered for 3-5 minutes.

Serve it with rice and enjoy!