Fresh and delightful lunch: Chicken no tomato ankake

This is one superb Chinese-originated dish that so easy to make. We love its sweet and savoury taste, with lime juice squeezed over. Perfect for hot Japanese summer days.

This is go-shujin’s style of chicken no tomato ankake. (You might find it familiar under the name “sweet and sour chicken”… or we Indonesians call it “ayam kuluyuk”). He likes to have it thick enough but rather soupy, for him to dip his must-have-items-for-lunch-and-dinner: shrimp crackers. Also there has to be plenty of sliced onions. As for the pineapples, well… since he never likes pineapples, they’re not for him. They’re for me ๐Ÿ™‚

Seriously, I’ve never thought pineapples could get along so nicely with warm rice. Maybe next time I should try to cook Thai Pineapple Fried Rice.

(scroll down to see the recipe in bahasa Indonesia)

Chicken no Tomato Ankake


200 gr boneless chicken breast, cubed
1/2 can pineapple chunks, drained
60 gr fresh broccoli, cut into florets
2 cloves garlic, finely chopped
2 cloves garlic, sliced
1/2 onion, sliced
1 egg, lightly beaten
3 tbs flour
4 tbs tomato sauce
2 tbs soy sauce
4 tsp sugar
150 ml chicken broth
1 tbs cornstarch (combined with 2 tbs water)
1 lime/lemon
Vegetable oil


– Smear chicken pieces with chopped garlic, salt and pepper.
– Dunk chicken into beaten eggs, then coat finely with flour.
– Heat the oil, then drop pieces into it and fry until deep golden brown. Remove from heat. Drain, set aside.
– Place some more oil in the sauce pan. Heat over low flame.
– Throw garlic and onion slices, stir until caramelized.
– Add tomato sauce, soy sauce and broccoli. Then pour the chicken broth. Bring into boil.
– Add sugar, salt and pepper. Stir well.
– Pour the cornstarch mixture and stir well until thickened.
– Add pineapple and chicken pieces, fold into the sauce. Simmer until heated trough. Remove from heat.
– Serve with lime/lemon juice squeezed over.


Ayam Kuluyuk


200 gr dada ayam fillet, potong-potong kotak
1/2 kaleng nanas, tiriskan
60 gr brokoli segar, potong kuntum
2 siung bawang putih, cincang halus
2 siung bawang putih, rajang
1/2 btr bawang bombay, rajang
1 btr telur, kocok lepas
3 sdm tepung terigu
4 sdm saus tomat
2 sdm kecap asin
4 sdt gula pasir
Garam, merica secukupnya
150 ml kaldu ayam
1 sdm tepung mazeina (larutkan dengan 2 sdm air)
1 btr jeruk nipis/lemon
Minyak untuk menggoreng

Cara bikinnya

– Lumuri ayam dengan garam, merica dan bawang putih cincang hingga rata.
– Celupkan ayam ke dalam kocokkan telur, balur dengan tepung terigu.
– Panaskan minyak, kemudian goreng potongan ayam hingga matang kuning kecoklatan. Angkat, tiriskan.
– Dalam wajan lain (sauce pan), panaskan minyak dengan api kecil.
– Tumis bawang putih dan bawang bombay sampai wangi.
– Tambahkan saus tomat, kecap asin dan brokoli. Kemudian tuangkan kaldu ayam, didihkan.
– Tambahkan gula, garam dan merica. Aduk rata.
– Tuangkan larutan mazeina, aduk sampai mengental.
– Masukkan nanas dan ayam goreng, aduk-aduk sebentar hingga rata. Angkat.
– Hidangkan dengan perasan air jeruk nipis/lemon.


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