6 chicken wings - thoroughly cleaned and dried up
2 tbsp cooking oil
1/4 cup water
1 tbsp brown sugar
1 tbsp soy sauce
6 or more french beans cut into 2 in lengths
2 kaffir lime leaves, finely sliced
2 red chilli finely sliced to garnish
Ingredients for the chilli paste - blended together
2 tbsp chilli boh
4 garlic cloves
1/2 in galangal
1 stalk lemon grass
6 black pepper
2 tbsp dried shrimp
- Heat the oil in a wok. Add chicken wings and fry until lightly browned.
- Stir in chilli paste and continue to cook for another 5 minutes. Stirring constantly to stop the paste from sticking to the wok.
- Add water, cover and simmer for 10 minutes or until the chicken wings are tender. Season with brown sugar and soy sauce.
- Mix in french beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.
Note: I slightly modified this recipe. The original recipe is from '60 HOTWOK RECIPE' by Linda Doeser.