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
Instructions
- 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.
- 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.
- 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.
