Ingredients
- 6 cloves of garlic
- 3 baby chillis
- 4 stalks of basil
- 400g of chicken mince
- Lee Kum Kee Oyster Sauce 2 tablespoons
- Lee Kum Kee Soy Sauce 1 tablespoon
- A dash of white pepper
- A dash of canola oil
- 1 teaspoon of sugar
- Dark soy sauce 1 tablespoon
Method
- Marinate chicken mince with oyster sauce, soy sauce and white pepper for 10 minutes
- Pour in oil into wok on low heat
- Stir fry garlic and chilli on low heat until fragrant
- Once fragrant, pour in mince meat and stir fry on high heat. Continuously stirring to ensure excess liquid from meat is reduced
- Once reduced and cooked through, pour in sugar and dark soy sauce to colourise dish.
- Lastly, turn down heat and put in basil leaves just to make the dish aromatic
Product used in recipe
- Lee Kum Kee - Oyster Sauce
- Lee Kum Kee - Light Soy Sauce
