Stir Fried Chicken & Snake Beans with Chilli Relish

COMPLIMENTARY RECIPE

"Walking the streets of Jakarta, I came across a stall with a cook behind a wok who looked around 12 years old, but was working the wok like a pro – so I just had to try his cooking. He whipped up a dish within minutes with wonderful sweet aromas of chilli wafting through the streets. I was very impressed with his skills and the simplicity of his dish." - Chef Luke Nguyen

SERVES 2-4

INGREDIENTS

3 red Asian shallots, diced
300 g chicken thigh fillets, cut into bite-sized pieces
5 tbsp chilli paste with soya bean oil (see Note)
1 tbsp light soy sauce
pinch of salt
100 g snake beans, cut into 5 cm lengths, blanched
1 long fresh red chilli, sliced
2 long dried red chillies, soaked in water for 10 minutes, sliced into 2 cm lengths
2 spring onions, finely sliced
2 coriander sprigs
steamed jasmine rice, to serve

METHOD

Heat the oil in a large frying pan or wok over medium heat. Sauté the garlic and red shallot for 2 minutes or until fragrant. Increase the heat to high, then add the chicken pieces and stir-fry for 2 minutes, then add the chilli paste, soy sauce and salt and stir-fry for another 2 minutes. Add the snake beans, sliced fresh and dried chili and spring onion, then stir-fry for another minute. Garnish with coriander and serve with steamed jasmine rice.

Note

Chilli paste in soya bean oil is readily available in jars from Asian markets. I prefer the Pantai brand.