1 tbsp vegetable oil
12 chicken wings, separated at joints and wingtip discarded
1 onion, sliced
2 tbsp sambal oelek
1 tbsp kecap manis
1 tbsp sugar
1 cup stock
1 bunch of snake beans, cut into 4cm batons
¼ cup of toasted peanuts, to serve
Heat oil in a wok or sauté pan over a high heat. Add the chicken wings in batches and cook for a few minutes until golden brown. Remove from the pan and add the onion fry for 1 minute. Return the chicken wings to the wok, then combine the sambal oelek, kecap manis and sugar in a small bowl or cup and pour into the wok. Coat in the sauce and then add stock.
Cover with foil or a lid and simmer for 15 minutes before adding the snake beans. Cook, uncovered, for a further 5-6 minutes to allow the sauce to reduce to a sticky and glossy consistency.
Serve with rice and toasted peanuts.