Ingredients
- 500g chicken thigh
- 6 cloves garlic, thinly sliced
- 3cm knob ginger, thinly julienned
- 2 tbs Yeo's Pure Sesame Oil
- 1/4 cup Lee Kum Kee Premium Soy Sauce
- 1/4 cup ABC Sweet Soy Sauce (Kecap Manis)
- 1/4 cup shoaxing wine
- 2 tbs brown sugar
- 1 tsp cornstarch / 1 tbs water mix into slurry
- 1 cup thai basil, leaves only
Method
- Cut chicken into equal sized pieces around 2cm in size.
- Heat oil in frypan over high heat. Add ginger and garlic and fry until golden.
- Add chicken and stir fry for approx 3 - 5 minutes to brown all sides.
- Add all soy sauces, sugar and wine. Stir through and simmer covered for 10mins.
- Remove lid and mix in cornstarch slurry and allow sauce to thicken.
- Stir through basil leaves and serve.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
- ABC - Sweet Soy Sauce
