← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp Ground turmeric
• ½ tsp Salt
• ¼ tsp White pepper
• ½ tsp Curry powder (optional)
• 1 tbsp Rice flour
• 4 tbsp Vegetable oil
• 1 large onion, sliced
• 3 cloves Garlic, minced
• 1 Lemongrass, bruised (optional)
• 100 g Long beans (kacang panjang), cut into 5 cm lengths
• 1 Carrot, cut into matchsticks
• 1 Red chilli, sliced (optional)
• salt, to finish, to taste

Method

1. Toss the chicken with the turmeric, salt, pepper, curry powder and rice flour and leave for 15 min.
2. Heat the oil in a wok over medium-high heat and fry the chicken in a single layer for 6–8 min, turning, until golden at the edges and cooked through (75°C/165°F). Lift out.
3. In the same oil, fry the onion, garlic and lemongrass for 2 min until the onion softens.
4. Add the long beans and carrot with a splash of water and stir-fry for 2–3 min until bright and just tender.
5. Return the chicken with the chilli, toss for 1 min, season with salt and serve with rice and a sambal.

Tips

• Turmeric stains: use a dark wok spoon and wipe the counter quickly.
• Bone-in pieces are traditional; fry them for 12–15 min until cooked through.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Milk Street