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Wai Ki Ki Chicken, Pineapples, Dark Soya Sauce and Ginger, with Brown “B1″, healthy Rice

Wai Ki Ki Chicken was one of the best recipes of my mother,- with a relationship to Hawai, light but full of flavors, freshness and different aromas. Goes best with healthy brown rice

4 person serve:

  • 6 Chicken legs ( 150 g each )
  • 10 no Rakhine fresh Green Pepper Corn, crunched
  • 2 teaspoon Iodized refined Salt
  • 4 Onions cut in ½ cm cubes
  • 2 Carrots cut in ½ cm cubes
  • 1 Ngapali Pineapple cut in 1 x 1 cm cubes
  • 6 long – big Chili ( Serrano )
  • 100 g fresh Ginger
  • 6 x 1/2 Garlic Clove, just as you cut them
  • 1/2 pack Fresh Oregano
  • 1/2 pack Fresh Thyme
  • 5 young Lemmon Grass sticks
  • 2 Original Bay Leaves
  • 3 Cinnamon sticks ( 4 cm )
  • 5 Tbsp Dark Soya Sauce ( up to taste )
  • 2 cup Red Wine ( best is Port Wine )
  • ½ cup of good Cooking Oil

Clean, Cut and Marinate 24 hours first:

  • 1.) Wash all vegetable & ginger with clean water. Peel carrots, onions, garlic, pineapple and slice as mentioned. Crush the ginger and cut into 4 to 5 pieces. Cut the long red chili s into 2 cm long pieces.
  • 2.) Wash the chicken legs, cut into half
  • 3.) Mix all ingredients together and marinate with dark soya sauce and red wine ( or port wine ) for 24 hours covered in a fridge.

How to cook:

  1. 4.) Heat up cooking oil in a high pot, season chicken with some salt and fry crisp brown for some minutes from all sides.
  2. 5.) Than add all other ingredients, herbs and spices from the marinade.
  3. 6.) Stir it to be equal mixed and cover with a lid and braise it until the chicken and the carrots are well cooked.


  1. If the sauce is still to liquid, than strain out and reduce a bit and season up to your liking.

How to serve:

  • Serve in a big bowl and have the Chicken Legs nice dressed atop with chili s, bay leave, cinnamon stick and half garlic s as nice decoration.
  • Service with brown healthy “B1″ rice also well with Cous Cous to serve.
  • A Quick Hot Season Dish: As you can do the main preparations a day ahead the actual cooking time is only as long as it takes the chicken legs and the carrots to get well done,- the rice or Cous Cous cooked aside. The Wai Ki Ki Chicken is light, and refreshing best for Hot days at the Beach.
  • Oliver E Soe Thet Ngapali Beach – Rakhine State, Myanmar 7.7.2014
  • Oliver E. Soe Thet

    He was born on 03.10.1961.

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