Laksa Chilli Sambal

Chilli Chicken

Chilli Chicken is a quick and easy stir-fry that highlights simple but concentrated flavours. Garlic, soy and shallots give it a classically Asian flavour, while The Malaya Chilli Sambal gives it that extra little spicy kick.

Ingredients: Serves 4

• 130ml canola oil
• 200gm chicken thigh fillet or breast fillet – sliced
• 1 or 2 medium red chilli – sliced
• 2 shallots – green section only, sliced into 1cm pieces
• ½ bunch kung kong (or substitute with baby spinach leaves)
• 1 heaped teaspoon The Malaya Laksa Chilli Sambal
• 1 heaped teaspoon crushed garlic
• 1 tablespoon dark soy sauce
• ¼ to ½ teaspoon salt or to taste
• ¼ teaspoon sugar or to taste
• 50ml chicken stock or water
• corn flour for marinade and thickening.

Method:

Marinate chicken in 30ml of canola oil, 1 teaspoon of corn flour and season with salt and pepper.

Heat 100ml of canola oil until very hot, add chicken and fry the chicken for 2 minutes or until sealed. Strain oil, retaining 30ml for the next stage and set aside chicken.

Fry the garlic in the retained oil until fragrant (approximately 1 minute), add Laksa Chilli Sambal, sliced red chilli, chicken stock, double dark soya sauce, salt, sugar and fry for 1 to 2 minutes.

Add chicken, shallots and stir-fry for a further minute over a high heat.

Thicken with corn flour if required. Mixed at a ratio of 5:1 water to corn flour, adding a teaspoon at a time until desired thickness.

Serve on a bed of kung kong that has been steamed and drained of excess water.

An alternative for the kung kong is to add it fresh to the stir-fry at the same time as the chicken.