To be honest, I rarely use yardlong beans aka ‘kacang panjang’ in my dishes as there are only a limited number of dishes that I know how to cook them with. One day, I happened to buy a bulk of them as they were sold cheap, only to realise I had to struggle to finish them up before I left for my outstation assignment the following week.
I searched frantically for recipes to cook these crunchy yardlong beans, but to no avail. As I was googling for more recipes, I recalled a dish that my mom used to cook with fermented beancurd. With the remaining bird’s eye chillies in the fridge, I decided to improvise the dish with a little kick of spiciness. The secret to this dish is in preserving the crunchiness of the beans, which is explained in the recipe. I cooked a large portion of it and hubby was worried whether we could finish it. Little did we realise, they were all gone in just a couple of minutes.
Spicy Yardlong Beans with Chicken Recipe
Serves: 3-4 pax / Prep Time: 15 mins / Cook Time: 10 mins / Level of Difficulty: Simple
- 1 chicken thigh (cut into pieces) or 1 chicken thigh fillet (diced)
- 10- 15 yardlong beans (cut into 2 inches long)
- 1-2 bird’s eye chillies
- 3-4 young baby corns (sliced diagonally)
- 1/2 carrot (julienned)
- 4 garlic cloves (finely minced)
- A pot of water (for blanching purposes)
- 2 tbsp. canola oil
- 1 tbsp. soy sauce
- 1 tbsp. dark soy sauce
- Few dashes of white pepper
- 2 tsp. sesame oil
- 2 tbsp. oyster sauce
- 2 tbsp. water
1. Marinate the chicken and set it aside for approximately 15-30 minutes in the fridge.
2. Mix the sauce into a small bowl and set it aside.
3. Bring a pot of water to boil. Add in the yardlong beans and do a quick blanch until the colour changes to a brighter green.
4. Take them out and run the beans under cold water and set aside. (Tips: This is to ensure the color of the beans remain bright green and crunchy after being stir-fried).
5. In a non-stick skillet, add in canola oil over medium heat. Sauté the garlic until it turns golden brown and aromatic.
6. Add the chicken and stir-fry until it is fully cooked or no longer pink in colour.
7. Add the carrots and young small corns into the skillet. Sauté on a medium flame for 1-2 minutes.
8. Add the yardlong beans and chillies and do a quick stir for approximately 2-3 minutes.
9. Add in the sauce mixture and stir continuously until it is well-combined. Serve immediately with hot steamed rice.
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