Summary

Ingredients

• 100 g rice (lon rain rice)
• 250 ml chicken broth (instant)
• 1 pineapple (approx. .5 kg)
• 40 g raisins
• 5 tablespoon soy sauce
• salt
• pepper from the grinder
• 1 chicken (approx. .3 kg)
• 2 onions)
• 20 g clarified butter
• 125 ml white wine
• 200 g crème fraîche
• Sauce thickener light, as required
• sugar

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Instructions

1. Cook the rice in the boiling broth for 10 minutes.
2. In the meantime, quarter the pineapple and cut the pulp into even pieces. Mix the rice with 200 g pineapple, raisins and 1 tablespoon soy sauce, season with salt and pepper.
3. Wash, dry, salt and pepper the chicken. Fill with the rice mixture. Stick with toothpicks and close tightly with a thread that is wrapped around the toothpick like a shoe strap.
4. Peel, halve and slice the onion. Fry the chicken in the hot clarified butter, lay it on its back and add the onions and the rest of the pineapple.
5. Cook everything in an open pot in a preheated oven at 200 degrees (gas level 3) for about 45 minutes. Every now and then, pour the juice over the chicken.
6. Keep the finished chicken warm. Puree the pineapple and onion and strain through a sieve. Pour in the white wine, remaining soy sauce and creme fraîche and bring to the boil. Thicken with sauce thickener to taste and season with salt, pepper and sugar.
7. Slice the chicken and serve with the filling and sauce.