2 pieces chicken breast meat – minced coarsely
(Marinade chicken with 1/2 tsp salt, 1 tsp corn flour, dash of pepper and 1/2 beaten egg for 20 minutes)
1 – 2 potato – peeled and cut into cube (deep fry till golden) optional
1 bowl of basil leaves
3 stalks lemongrass – sliced thinly and deep fry till crispy, drained and set aside
2 red chillies – minced coarsely
3 red chilli padi – minced coarsely
5 green chilli padi
80 ml water
1 tsp corn flour (mixed with 1 tbsp water)
4 cloves garlics
1 stalk lemongrass
3 pieces candle nuts
1 tsp oil
2 tbsp water
1 tbsp dark soy sauce
1 tbsp Kicap manis
11/2 tbsp gula melaka
1/2 tbsp fish sauce
1) Heat oil in a wok and saute blended ingredients and minced chillies till aromatic and add chicken meat, saute till meat turns opaque. Add in seasoning sauce, water and stir to mix well with the sauce over low medium heat for 1 minute.
2) Add in basil leaves, potatoes and cornstarch and toss briefly to coat thoroughly with the mixture. Test taste and adjust accordingly.
3) Dish to serving plate and topped with crispy fried lemongrass and green chilli padi. Serve hot with rice.