Chicken cooked to perfection and paired with buttery broad beans – this is a popular, typically family dish that is transformed from the prosaic into something truly delightful by the addition of these marvellous seasonings. An easy dish to prepare, and most satisfying in every way.
Cut the chicken into
If you are using fresh broad beans, shell them and blanch them for 2 minutes in salted boiling water. Drain them thoroughly and refresh in cold water. When cool, slip off the skins. If you are using the frozen beans, simply thaw.
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 4 minutes or until it is lightly browned. When the chicken is browned, transfer it to a stainless-steel colander set inside a bowl, leaving behind about
While the chicken is draining, reheat the wok and add the garlic, chillies, salt, pepper and broad beans. Stir-fry for 2 minutes. Then add the sugar, water and soy sauce and continue to stir-fry over high heat for 2 minutes. Stir in the drained chicken and stir-fry for 2 minutes. Finally, toss in the basil leaves and give a quick stir. Serve at once.
© 2001 Ken Hom. All rights reserved.