← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g boneless chicken thigh or breast, thinly sliced
• 1 tbsp Cornflour (cornstarch)
• 1 tsp Soy sauce
• 3 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 8 Dried chillies, soaked in hot water for 10 minutes, blended to a paste
• 1 Onion, cut into wedges
• 1 Carrot, thinly sliced
• 100 g Long beans (kacang panjang), cut into 4 cm lengths
• 100 g Cabbage, cut into squares
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 120 ml Water
• 4 Makrut (kaffir) lime leaves, torn
• 4 Bird's eye chilli, bruised

Method

1. Toss the chicken with the cornflour and soy sauce. Mix the oyster sauce, fish sauce, sugar and water in a cup.
2. Heat the oil in a wok over high heat and fry the garlic and chilli paste for 2–3 min until dark red and fragrant.
3. Add the chicken and stir-fry for 3–4 min until it is no longer pink outside.
4. Add the onion, carrot, long beans and cabbage and toss for 1 minute, then pour in the sauce mixture. Cook for 2–3 min until the sauce thickens and the vegetables are tender-crisp and the chicken is cooked through.
5. Toss in the lime leaves and bird's eye chillies for 30 seconds and serve with rice and a fried egg.

Tips

• Wok heat is what makes it taste like the stall version, so cook in two batches if your pan is small.
• Contains fish sauce and oyster sauce (shellfish).

Sources

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

Nomadette Taste Asian Food