Chukuchuk with a Niuean Twist

Ingredients

In this Niuean adaptation of Chukuchuk, we incorporate the flavors and ingredients commonly found in Niuean cuisine. The original Kyrgyz dish is traditionally made with lamb, but we substitute it with chicken or beef to suit the Niuean taste preferences. Additionally, we infuse the dish with tropical fruits such as pineapple and mango, which add a refreshing sweetness. The use of coconut milk enhances the creaminess of the dish, giving it a distinct Niuean twist. We alse have the original recipe for Chukuchuk, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1 cup (150g) mango chunks 1 cup (150g) mango chunks
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken or beef, soy sauce, fish sauce, and brown sugar. Marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté until fragrant.
3. 3.
   Add the marinated chicken or beef to the skillet and cook until browned on all sides.
4. 4.
   Stir in the red and green bell peppers, pineapple chunks, and mango chunks. Cook for an additional 2 minutes.
5. 5.
   Pour in the coconut milk and chicken or beef broth. Bring to a simmer and let it cook for 10-15 minutes, or until the meat is cooked through and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Niuean Chukuchuk over steamed rice or taro root. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken or beef — Ensure that the meat is cut into bite-sized pieces to ensure even cooking and tenderness.
• Pineapple and mango — Use fresh fruits if available for the best flavor. If fresh fruits are not available, you can use canned fruits in natural juice as a substitute.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• Feel free to add other tropical fruits like papaya or guava for additional flavor.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the dish during the last few minutes of cooking.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Niuean Chukuchuk is best served hot over steamed rice or taro root. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, serve the Niuean Chukuchuk in a large serving bowl or on individual plates. Sprinkle some chopped cilantro on top for a pop of color. Serve with a side of steamed rice or taro root.