Surinamese-Inspired Pulled Chicken with Celeriac

• Carefully transfer the egg to the water and boil for 8 - 10 minutes. Rinse the egg under cold water, then peel and cut the egg in half.
• Finely chop the onion.
• Press or mince the garlic.
• Peel the celeriac with a peeler or a sharp knife and chop it into rough pieces.

• Heat a light drizzle of olive oil in a large deep frying pan over medium heat. Fry half of the onion with half of the garlic for 2 minutes.
• Add the Surinamese-style spices and half of the Garam Masala. Fry for 1 minute, then add the celeriac and mix well.
• Add the stock and bring to a boil. Let it simmer, covered, for 10 minutes. 
• Discard the tips of the green beans and cut them in half. Use two forks to "pull" the chicken into thin pieces.

• Add the green beans to the pan with the celeriac and cook, uncovered, for 5 - 6 minutes, or until the celeriac is soft and the sauce is smooth and thickened. 
• Heat a drizzle of olive oil over medium-high heat in another large deep frying pan. Fry the remaining garlic and onion for 3 - 4 minutes.

• Add the ginger stir-fry sauce and the remaining Garam Masala (see Tip). Fry for 1 - 2 minutes. Add a splash of water and mix well. 
• Add the pulled chicken to the frying pan and stir well to coat.

Tip: add some sambal to taste if you'd like the chicken to be more spicy.