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Surinamese Chicken and Long Beans
A flavorful and savory dish featuring tender chicken marinated in a blend of kecap manis, garlic, and spices, stir-fried with crisp Chinese long beans and onions. This dish showcases the Indonesian influence on Surinamese cuisine.
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- 200 g Chicken breast(cut into 2.5 cm cubes)
- 1 clove Garlic(finely chopped)
- 2 tbsp Lemon juice
- 3 tbsp Kecap manis (Indonesian sweet soy sauce)
- 0.5 tsp 5-spice powder
- 1 tsp Terasi (shrimp paste)
- 250 g Chinese long beans(cut to 5 cm length)
- 1 medium Onion(finely chopped)
- 2 tbsp Leaf celery(finely chopped)
- 2 tbsp Vegetable oil(for frying)
- Salt(to taste)
- Black pepper(to taste)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the chicken cubes, chopped garlic, lemon juice, kecap manis, and 5-spice powder. Mix well, cover, and refrigerate for at least 30 minutes to marinate.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté until golden brown.
- 3
Add the terasi (shrimp paste) to the skillet and fry for about 10 seconds until fragrant.
- 4
Add the marinated chicken to the skillet and stir-fry until cooked through.
- 5
Add the prepared long beans and chopped leaf celery to the skillet. Stir-fry until the long beans are tender-crisp.
- 6
Season with salt and black pepper to taste. Serve hot.
ð¡ ããã®ã³ã
- âFor deeper flavor, marinate the chicken for a longer period, ideally a few hours or even overnight.
- âEnsure the long beans are cooked until tender-crisp, not mushy.
- âAdjust the amount of terasi to your preference, as it has a strong flavor.
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- Add other vegetables like bell peppers or carrots.
- Use chicken thighs instead of breast for a richer flavor.
- Incorporate a pinch of chili flakes for a spicier kick.