Give ordinary chicken stir-fry a smoky hit of chilli bean sauce. This dish is great alone or as part of an Asian banquet.
2 tbsp vegetable oil
500g skinless chicken thigh fillets, cut into quarters
2 cloves garlic, finely chopped
2cm knob ginger, finely chopped
soy sauce, to taste
1/2 cup bean sprouts
1/2 cup spring onion (cut into 6cm lengths)
3 cups Chinese cabbage, cut into large squares
handful of coriander leaves
steamed rice, to serve
For the sauce
¼ cup chilli bean sauce
2 tbsp oyster sauce
2 1/2 tbsp castor sugar
¼ cup Shaoxing wine
1. Whisk together the sauce ingredients, allowing the sugar to dissolve.
2. Heat a wok over high heat until very hot, then add 1 tbsp oil. Add chicken pieces and stir-fry for 2 minutes. Remove and set to one side.
3. Add remaining oil to wok. Cook garlic and ginger for a few seconds to flavour the oil, then put chicken back in. Stir through, then pour in the sauce mixture. Continue to stir-fry for another minute. Turn off heat, check the seasoning and add soy sauce if needed.
4. Fold bean sprouts, spring onions and cabbage through the mixture in the wok. Spoon into four bowls, garnish with coriander and serve with steamed rice.
Tip: You can add any vegetable you like - try snow peas, sugar snaps or even sliced bamboo (if you use tinned bamboo, wash it well first). You can also make this dish milder by removing the chilli paste and adding either sweet bean paste or more oyster sauce.