Chinese Cabbage with Chicken (Sayur Goreng)

Cuisine, July/August 1979

30 minutes — 6 Servings

Ingredients

2		fresh chili peppers (or to taste - seeded and minced)
1⁄2	cup	shallots (minced)
1⁄3	cup	white onion (minced)
1⁄4	cup	vegetable oil
1⁄2		boneless chicken breast (skinned and cut into 1/2-inch pieces)
6	tablespoon	water
1	pound	chinese cabbage (cut diagonally into 1/2-inch slices)
		salt

Instructions

Grind peppers, shallots and onion in mortar with pestle to a paste. Heat 3 tablespoons of the oil in wok over low heat; add paste. Stir-fry until paste turns dark reddish brown and solids separate from oil, about 10 minutes.

Stir remaining oil into paste; increase heat to medium. Stir-fry chicken until coated with paste, about 1 minute. Stir in up to 2 tablespoons water if needed to thin paste.

Add Chinese cabbage to chicken; stir in remaining water (about 1/4 cup) and salt to taste. Simmer covered until cabbage stalks are crisp-tender, 6 to 8 minutes.