OK biznitches. This recipe couldn’t be easier or tastier if you get it right. Believe me it’s not that hard. You could probably turn it over in 20 minutes and be very contented. Perfect for a cold night and great with beer because of that rich chilli.  All this stuff (including the Lee Kum Kee) you can find in your average Coles or Safeway. But hey, if you can get down to Chinatown, you’ll do even better!

Mapou chicken. Feeds 3 with leftovers

What to buy:
-500-700gms chicken (or pork for infidels) mince. Or if you’re really good, get 2 or 3 chicken breasts and make your own mince. Depends how much you like your meat.
- 4 tablespoons of Lee Kum Kee brand chilli and garlic paste (if you like it extremely hot, double it.)
- one small tub of silken tofu.  The more delicate the better. Approx. 300 grams. Dice into 1cm cubes
- A handful of long green beans, topped and tailed, cut into 1.5 inch lengths
- very finely chopped clove or garlic, or 1tsp garlic paste
- oil
- 1 cup rice (jasmine or basmati. Or just plain old long grain)
- Cayenne pepper and salt

Steps (15-30 minutes):

   1. Put your rice in the rice cooker if you have one, or start cooking your rice the white boy way.
   2. Start boiling some water to cook your beans
   3. Once the water is boiling, put your saucepan on a hot flame and heat it up for a bit
   4. After a few minutes add the oil and garlic paste. Stand back! It will spit!
   5. Start boiling your beans for about 5 mins
   6. Start frying your raw chicken mince for 5 mins on a high flame. Add salt and pepper
   7. Bring down the heat on your chicken. Add your chilli and garlic paste
   8. Once your beans are ready, drain them and add them to the chicken. Add the diced tofu also
   9. Put a lid on your saucepan and let it gently simmer for at least 10-15 minutes. The longer, the saucier and spicier! Stir occasionally but be careful of the delicate tofu.
  10. Once your rice is ready, serve. Grab a beer. Bloody tasty stuff!