• Prep Time 15 (up to 20) minutes
  • Cook Time 20 (up to 30) minutes
  • Serving For 2 people
  • Difficulty Normal

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


    For Deconstructed Fried Glass Noodle
  1. 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
  2. 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.
  3. Contruct the bowl: Put in glass noodles, then top with all the ingredients to your preferred portion. Mix well together and enjoy!
  4. For Roasted Quarter Chicken with Basil
  5. Preheat the oven to 200'C. Prepare a baking dish with baking paper and set it aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Roast for 25 minutes, or until the chicken is cooked through (an internal temperature of 74'C). Serve hot or warm.
  11. For Basil Fried Rice
  12. To prepare chicken fillet: Cut the fillet into smaller bite-sizes, season it with sesame oil, salt & pepper. Set aside.
  13. To fry the rice: Heat up a pan with oil and add minced garlic to fry until fragrant.
  14. Then add carrot and chicken pieces. Stir fry until the chicken is half cooked the toss in the cabbage.
  15. Subsequently, add in the glass noodles followed by the rice. Mix till they're evenly distributed.
  16. Then, crack the eggs in and mix
  17. Lastly, add in the basil leaves and give it a final few stirs. Ready to serve!

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