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Excellent as a topping to add an extra layer of flavour. Add to stir fries, noodle dishes, pasta, barbequed meats and seafood to give a distinctive flavour that is medium to hot.
Buy 5 jars and recieve the 6th free.
Note a minimum order of three sauces is required, per purchase.
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.
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.