- 2
Ingredients
- * A bunch of long beans (about 16 long beans per bunch), cut in 6 parts lenghtwise
- * 2 chicken thigh fillets, diced (to save time, use 100g already minced chicken from the butcher)
- * 1 birds eye chilli, thinly sliced (or 1/2 half normal chilli or 1/2 tsp of chilli flakes)
- * 3 garlic cloves, finely chopped
- * 1 tsp soy sauce
- * 1 tsp dark soy sauce (if not, you can substitute dss with 1/2 tsp sugar)
- * Some white pepper
- * 2 drops of sesame oil
- * 1 tbsp oyster sauce
- * 1 tbsp water
- * 1 kettle of boiling water
Preparation
Step 1
* Marinate chicken with soy sauce, dark soy sauce, pepper and sesame oil. Set aside.
* Mix 1 tbsp of water and oyster sauce in a small bowl. Set aside.
* Cook the long beans in boiling water with some salt. Take the beans out as soon as their color changes to slightly brigther green. Run through the beans with cold water and set aside. (This step is to ensure the colour of the beans remain vibrant after being stir fried as well as enables the beans to cook more evenly.)
* Oil the pan with 1 tbsp of flavourless oil over medium heat. Saute the garlic and chilli until aromatic.
* Quickly add the chicken and saute until the chicken is fully cooked.
* Add the beans and cooked until your desired texture is achieved. I like mine to be crunchy so it probably takes about 2 minutes or so.
* Add oyster sauce mixture into the stir fry and toss to combine. Once the sauce is thickened, it is ready to serve immediately. Best served with rice.