Recipe Description
The “You know I’m all about that ‘bas-il’” series:
Deconstructed Fried Glass Noodle – adjust the portion of ingredients in your bowl according to your taste & preference as you got to cook all the ingredients separately!
Roasted Quarter Chicken with Basil – putting a few basil leaves & garlic under the chicken skin is adding some extra colours & flavours to this recipe with minimal preparation time
Basil Fried Rice – incorporate the aroma of basil into your everyday fried rice that gives an extra scent of freshness!
Recipe Ingredient
- For Deconstructed Fried Glass Noodle
- 200g chicken fillet, cut into chunks
- 10g basil leaves
- 2 serving of glass noodle (3-4 pieces), blanch
- 1 carrot, shredded
- 1/4 cabbage, shredded
- 2 cloves garlic, minced
- 1 red chilli, slice thinly
- cooking oil
- Seasonings
- salt
- pepper
- For Roasted Quarter Chicken with Basil
- 2 nos Chicken thigh
- 10g basil leaves
- 1 carrot, cut
- 2 cloves garlic, slice
- olive oil (optional)
- Chicken Marinade
- salt
- pepper
- Garnish
- basil leaves
- For Basil Fried Rice
- 200g Chicken fillet
- 10g basil leaves, minced
- 1 serving glass noodles, cut into 2-3cm length
- 1 carrot, chopped
- 1/4 cabbage, shredded
- 2 cloves garlic, minced
- dash of sesame oil
- 1 cup cooked rice
- 2 eggs
- salt
- pepper
- cooking oil
Instructions
- Chicken Marinade: cut the chicken fillet into small chunks and season with salt and pepper. Glass Noodles: Boil a pot of water to quick blanch the noodles for around 1-2 minutes
- Garlic, Cabbage, Carrot, Chilli: Heat up a pan of oil, toss in the garlic and stir fry until aromatic. Remove from pan. Then add in the cabbage and stir fry for a few minutes, followed by seasoning. Once cooked, transfer to a bowl or plate. Repeat the process for both carrots and chillies.
- Contruct the bowl: Put in glass noodles, then top with all the ingredients to your preferred portion. Mix well together and enjoy!
- Preheat the oven to 200'C. Prepare a baking dish with baking paper and set it aside.
- Loosen the skin for each chicken thigh, and poke a few cuts on the back of the thigh. Season with salt & pepper on both sides.
- Then slot in the garlic slices into the poked holes of the thighs. Place a few more garlic slices under the skin followed by 2-3 basil leaves. Repeat it for the other leg.
- Heat a pan with some cooking oil over medium heat. Sear the chicken pieces skin side down for about 5 minutes until the skin gets brown and crisps up, turn the pieces over and sear for a few more minutes.
- Then transfer the chicken to the baking dish. Add in the carrots. You may drizzle some olive oil on the carrot or bake it without any oil too.
- Roast for 25 minutes, or until the chicken is cooked through (an internal temperature of 74'C). Serve hot or warm.
- To prepare chicken fillet: Cut the fillet into smaller bite-sizes, season it with sesame oil, salt & pepper. Set aside.
- To fry the rice: Heat up a pan with oil and add minced garlic to fry until fragrant.
- Then add carrot and chicken pieces. Stir fry until the chicken is half cooked the toss in the cabbage.
- Subsequently, add in the glass noodles followed by the rice. Mix till they're evenly distributed.
- Then, crack the eggs in and mix
- Lastly, add in the basil leaves and give it a final few stirs. Ready to serve!
For Deconstructed Fried Glass Noodle
For Roasted Quarter Chicken with Basil
For Basil Fried Rice
