Stir-fried spicy chicken wings and bamboo shoots

SERVES 4 AS PART OF A BANQUET // PREP TIME 15 MINS // COOK 35 MINS

“On our many R&D trips to Thailand over the decades, Mum’s preferred eateries were always the humble raan khao gaeng, which loosely translates to rice and curry shop,” says Anderson. “She always chose the same thing shop to shop, setting the bar of her favourite institutions based on these favourites of hers.”

2 heads garlic (16 cloves), separated and peeled

100 gm red chillies, thinly sliced

30 gm rendered lard, warmed, or vegetable oil

1 kg chicken wingettes and drumettes, wing tips discarded

250 ml (1 cup) chicken stock

2 tbsp fish sauce

2 tbsp oyster sauce

45 gm (¼ cup) finely grated palm sugar

500 gm dried bamboo shoots (see note)

10 makrut lime leaves, torn into small pieces

1 Pound garlic and chilli with 1 tsp salt to a paste with a large mortar and pestle.

2 Heat a large wok over high heat.

Add lard and garlic and chilli paste then stir-fry until fragrant (1 minute). Add chicken and continue to cook until lightly caramelised (10 minutes).

3 Add stock, fish sauce, oyster sauce and sugar and stir to combine. Cook over high heat until chicken has absorbed all the stock (5 minutes). Add bamboo shoots and stir-fry until sauce has thickened. Remove from heat and add makrut lime leaves and toss to combine. Transfer to a plate and serve immediately.

Note Dried bamboo shoots are available from Thai and Asian grocers. If unavailable, substitute brined or canned varieties.