Stir-fried Tumeric Chicken with Longbeans

Ingredients:
2 boneless chicken thigh (skin on)
1 tsp tumeric powder
1/2 tsp salt
Dash of grounded black pepper
1/2 tbsp cooking oil
1/2 onion (peeled and cut into wedges, separate them)
6 longbeans (1 1/2" long, must not be wet)
4 cloves garlic (peeled and smashed)
Cooking oil (for cooking the dish)
Dash of salt (for cooking)

Methods:

1. Slice chicken thinly and marinate with tumeric powder, salt, black pepper and cooking oil for at least 10 minutes.  
2. Heat wok in 1 tsp oil, put in onion, toss until fragrant and dish up.
3. In the same wok, add 1 tbsp oil, add in longbeans, sprinkle a slight dash of salt, toss until brown specs seen and is soft. Dish up.  I prefer my longbeans to be soft, so I cook it slightly longer.  If you prefer it crunchy, a few toss will do.
4. In the same wok add 1 tbsp oil, add chicken pieces and spread them in the wok, toss until chicken are cooked.  Dish up.
5. Add 1 tsp cooking oil in the same wok, add the smashed garlic and fry until fragrant, add chicken and give it a quick toss, then add in the longbeans and onions.  Sprinkle a light dash of salt, toss to mix, off the heat and dish up.

This is a dry dish as no water is used during cooking.  Tumeric lovers would love this delicious dish which goes well with rice.

Recipe adapted from "Table for two or more" with slight amendments to suit my cooking style.