Chicken With Pudina & Basil Leaves

Chicken With Mint & Basil Leaves.jpg

2 chicken breast meat – washed and sliced crosswise thinly into 1/2 inch stripe.
1 tsp corn flour
1/2 tsp salt
(Marinate chicken meat with salt & corn flour for about 40 minutes)
2 tbsp oil

3 cloves garlic – minced
5 shallots – sliced thinly
1 fresh red/green chilli – sliced thinly
3 kaffir leaf – shredded thinly
1 cup mint leaves
1 cup basil leaves

Sauce Ingredients
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp fish sauce
1 tbsp gula melaka

1) Heat oil in wok and saute shallots and garlic till aromatic, add in marinated meat, chillies and kaffir leaf, continue to stir fry till chicken turns opaque.
2) Add in sauce ingredients and stir fry for 1 minute or until chicken is just cooked. Adjust taste to your preference. Add in the basil & mint leaves. Toss briskly over high heat for 30 seconds.
3) Transfer to serving plate and serve hot.


Chicken With Lemon & Basil Leaf

Chicken Lemon & Basil Leaf.jpg

1/2 chicken – cut into bite size
1 tbsp corn flour
1 egg
1 tsp white pepper

1/2 lemon – sliced
1 cm cinnamon stick
50 ml water
100 ml fresh orange juice
1 piece pandan leaf

1 tbsp custard powder (mix with 2 tbsp water)

1 tbsp sesame oil
2 sprigs basil leaf
Salt & sugar to taste

Lemon strips and basil leaves for garnishing

1) Marinade chicken parts with pepper, some salt & corn flour. Set aside for 30 minutes. Deep fry till crisp and golden brown. Drain and set aside.
2) Bring water to a boil in a small pot. Add in orange juice, lemon, pandan leaf & cinnamon stick. Simmer over low heat for 20 minutes. Add in sesame oil, salt & sugar to taste. Stir to mix well and thicken with custard powder. Stir to mix well. Finally add in basil leaves and stir well.
3) Drizzle over fried chicken and garnish with lemon strips and basil leaves