• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 chicken leg, deboned and cubed
  • 50g carrot, sliced and cut into desired shapes
  • 5 slices young ginger
  • 2 cloves garlic, crushed
  • 4 dried chillies, cut into lengths and seeded
  • 3 bird´s eye chillies, lightly crushed
  • 10-12 sweet basil leaves
  • 1 stalk spring onion, cut into 4cm lengths
  • 1 tbsp sesame oil
  • Seasoning (A)
  • Dash of monosodium glutamate
  • Pinch of salt
  • 1 tsp tapioca flour
  • Seasoning (B)
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/8 tsp pepper
  • ½ tsp chicken stock granules
  • 1/8 tsp sugar or to taste
  • 1 tsp Shao Hsing Hua Tiau wine
  • ½ cup water
  • 1 tsp cornflour


  1. Marinate chicken with seasoning (A) for at least 20 minutes. Scald marinated chicken in hot oil for 20-30 seconds. Remove and drain from oil.
  2. Heat sesame oil in a clean wok and fry ginger and garlic for a while. Add carrot, bird´s eye chillies and dried chillies. Toss and fry for a while.
  3. Add the scalded chicken and pour in combined seasoning (B). Cover the wok and cook for 1-2 minutes. Add basil leaves and spring onion. Toss and fry over high heat until gravy is reduced.

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