New Update
| Main ingredients | Boneless chicken leg, Thai basil leaves, Dark soy sauce, Oyster sauce, Castor sugar, Chicken stock, Oil, Garlic, Fresh red chillies, Spring onion bulbs, White sesame seeds, Sticky rice |
| Cuisine | Thai |
| Course | Main course chicken |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams boneless chicken leg, cut into 1-inch pieces
- 15-20 Thai basil leaves
- 1½ tablespoons dark soy sauce
- 2-3 tablespoons oyster sauce
- 1½ tablespoons castor sugar
- ½ cup chicken stock
- 2 tablespoons oil
- 1½ tablespoons finely chopped garlic
- 1 teaspoon finely chopped fresh red chillies
- 3-4 spring onion bulbs, sliced
- Salt to taste
- 1 teaspoon white sesame seeds
- Diagonally sliced fresh red chillies for garnish
- Sticky rice for serving
Method
- Take dark soy sauce in a bowl, add oyster sauce, castor sugar and chicken stock and mix well.
- Heat oil in a non-stick kadai, add garlic and sauté till golden brown. Add red chillies and mix well.
- Add chicken, mix and sauté on high heat for 2-3 minutes.
- Add spring onion bulbs, mix well and sauté for 2 minutes.
- Add prepared sauce mixture and salt, mix well and cook for 6-8 minutes.
- Add Thai basil leaves and white sesame seeds and mix well.
- Transfer into a serving bowl filled with sticky rice, garnish with sliced fresh red chillies and serve hot.
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