Wok-fried chicken with beans, chilli and tamarind

Name: Wok-fried chicken with beans, chilli and tamarind
Cuisine: Indonesian
Ingredients: 3 tbsp tamarind water, or 2 tbsp lemon juice; 3 tbsp tamarind water, or 2 tbsp lemon juice; 2 handfuls whole/split toasted peanuts; 2 long mild red chillies, shredded; 4 free-range chicken breasts, skin on coconut or groundnut oil; 200 g long beans, French beans or runner beans, topped, tailed, blanched and shredded; 200 g long beans, French beans or runner beans, topped, tailed, blanched and shredded; 200 g long beans, French beans or runner beans, topped, tailed, blanched and shredded; 1 tsp shrimp paste; 1 tsp caster sugar; 4 free-range chicken breasts, skin on coconut or groundnut oil; 4 free-range chicken breasts, skin on coconut or groundnut oil; 1 stick lemongrass, trimmed; 2 cloves garlic; 2 small hot red chillies; 1 tsp salt; 3 cm piece fresh root ginger, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Ingredients

3 cm piece fresh root ginger, peeled
1 stick lemongrass, trimmed
2

Asia
Indonesia
Main course
Gluten-free

Method

Chop up the ginger, lemongrass, garlic and hot chillies, then pound to a paste with the salt, shrimp paste and sugar. Slice the chicken breasts into bite-sized chunks, then toss with the paste, cover, and leave on side to bathe for an hour or so. Heat a shallow pool of oil in a wok, then deep-fry the chicken pieces in batches until just cooked, about 3 minutes, depending on the size of your chu