125g |
barley, pot or pearl, rinsed |
1 tablespoon |
tamarind paste |
1 tablespoon |
fish sauce |
1 teaspoon |
sugar |
1-2 teaspoons |
chilli flakes or use fresh chilli, to taste |
2 tablespoons |
vegetable oil |
2 |
boneless skinless chicken breasts, cut into bite-sized pieces, (or use prawns if you prefer) |
2 |
garlic cloves, finely chopped |
1 bunch |
spring onions, finely sliced |
150g |
preserved radish or kimchi, sliced, (optional, but easy enough to locate) |
200g |
beansprouts, (or use peas) |