Take the seeds out from one of the pomegranates for a topping. Please refer to (Recipe ID: 464545) for how to take out the seeds. It will be 1/2 cup (100 ml) worth.
Cut the other one in half, and squeeze out 180 ml of juice using a lemon squeezer. The red juice will splash so please be careful.
Mix 180 ml of pomegranate juice from Step 2 and the ☆ ingredients, then set aside.
Fry the chicken in the olive oil over high heat. When both sides are nicely browned, it's cooked through. Add the green onions, and cook briefly.
Add the water and chicken stock cube into the Step 4 pan, cover with a lid, and steam-fry for 15-20 minutes over low heat.
Take out the chicken, leaving 100 ml of the liquid in the pan. Add the Step 3 mixed flavouring ingredients, and simmer for about 10 minutes over medium-low heat to make the sauce.
Return the Step 6 chicken to the pan, and cook for about 5 minutes while coating it with the sauce over low heat.
Garnish with the pomegranate from Step 1, and done!
Story Behind this Recipe
I had California pomegranate juice on hand, and I used it to make a sauce. It turned out really well and tasted like it was made by a professional chef!
You can easily make the sauce with the pomegranate juice, but please use fresh pomegranate and make a delicious sauce. The California pomegranate contains lots of seeds inside, so use the leftover seeds to make a dessert or something.