The simplicity of this dish, and the wonderful flavour of basil. This is as easy as any chicken dish can get. It comes together in less than 20 minutes and needs very basic ingredients.
While, I used chicken breasts if you love a more juicier meat please use skinless thighs. Pound or mince the chicken at home and the results will be far better than what you would get from the butcher.
Also, the picture looks slightly on the orange side, perhaps because of the lighting but this dish looks somewhat on the dark side thanks to the use of fish, oyster and soya sauce.
Ingredients:
400- 450 gms minced chicken
1/3 cup chicken stock
1 table spoon oyster sauce
1 table spoon soya sauce
1 tea spoon fish sauce
1 tea spoon sugar
2 medium sized onions, diced
8-9 garlic pods, crushed
2 Thai red chilli or any other mildly hot pepper
1cup of loosely packed basil, cut thin stripes
2 table spoon sesame oil, for frying (add more if needed, might need more if using chicken breasts)
Salt, to taste
Note: all the sauces and chicken stock contain salt so be careful
Method:
In a bowl mix the stock, fish sauce, oyster sauce, soya sauce and sugar. Stir till well blended.
Heat the oil, once the oil is smoking add in the minced chicken
Fry till all lumps are broken and then add in the garlic. Almost immediately, add the diced onions and chilli.
Fry till the chicken and the onion come together, the onion will look limp and pink, and the chicken will look almost done.
Now add half of the sauce mix , give it a good stir. When it starts sticking to the bottom of the pan add the rest and cook well. About 2-3 minutes.
Once the stock is almost dry, add in the basil and give it a good stir. The basil will look limp and we'll incorporated in less than a minute. Turn on the gas. Let it rest for 5 minutes and then serve.
You can serve this with steamed rice. I prefer mine with Thai Style Noodles.
*Note that fish sauce might be slightly stinky for some
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