Got this idea while I was lunching with the kids 2 weeks ago at The Gardens Midvalley... we were eating at Lye Foong Restaurant there. I ordered some 3 Flavoured Chicken dish and was surprised to receive a Chilli Padi Chicken parts cooked in Soya Sauce & Basil!
I thought: "hmm.. so Thai like the style when it's a Taiwanese place". Anyways, it tasted really good! Since it was my day of Chef Duty... it gave me a great idea to try to copy the style of chicken since I had defrosted chicken fillets.
Ingredients400g Chicken Fillets ~ cut into bite size pieces
1 bag of Fresh Basil Leaves ~ roughly chopped
3 Dried Chillies ~ soaked in hot water to soften & chopped
2 medium sized Red Onions ~ quartered
2 Cloves Garlic ~ chopped
Salt & Sugar to taste
1/2 Cup Water & a bit of Corn Flour
Seasoning
2 Tbsp Dark Soya Sauce (Kicap Manis)
2 Tbsp Soya Sauce (Kicap)
1 Tsp sugar
Dash of pepper
Dash Xiao Shing Wine
Method
1. Marinade the chicken fillets at least for 2 hours.
2. Heat wok with 3 Tbsp Oil and fry garlic, dried chillies, red onions & half the fresh basil leaves until fragrant.
3. Add the chicken fillet pieces & continue stir frying until chicken half cooked. Then add water together with the balance of the marinade to make a bit of sauce.
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