• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 300g chicken flesh, cut and sliced evenly
  • 200g oyster mushroom
  • 200g baby kailan
  • 250g soft tofu
  • 3 tbsp oyster sauce
  • 2 tbsp chilli sauce
  • 1 tbsp light soy sauce
  • Handful Thai basil leaves
  • 1 tsp corn flour
  • 1 1/2 cups water
  • 3tbsp oil
  • Salt to taste
  • Blend together
  • 6-8 pips garlic
  • 8 chilli padi/bird's eye chilli
  • 8 red shallots
  • 1 tsp belacan/shrimp paste


  1. Heat oil, add blended ingredients and chicken. Stir fry for a few minutes.
  2. Add oyster sauce, chilli sauce, light soy sauce, mushroom, kalian, tofu, water and salt. Then let it simmer for 5 minutes on medium heat.
  3. Mix corn flour with 1 tbsp of water, stir into the simmering mixture
  4. Stir for another 5 minutes, then add basil.
  5. Serve hot with white rice.
  6. Tips: Belacan and corn flour is optional. Use chicken breast as it becomes tender very fast. You can substitute chicken with white flesh fish or shrimp.
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