Basil Chicken Mince.
This is one of the easiest dishes to make, and you can cook with asparagus, courgettes, zucchini, cucumber or petai.
It’s always delicious.
300g minced chicken
300g asparagus (or you can use zuchinni, cucumber, courgettes or petai)
1 T minced garlic
1.5 T oyster sauce
1 T kecap manis (dark sweet soy sauce), or you can just use 2 teaspoons of dark soy sauce
3 T Shaoxing Huaotiao wine
1 to 2 teaspoon sugar
A handful of freah basil leaves
Sliced fresh chili
Optional: Cornflour + Water
Cut off the hard ends of the asparagus and cut the asparagus into half.
Get the chicken mince ready. If you mince your own, make sure it’s very thoroughly chopped up.
Add 1 T of cooking oil to a hot wok.
Add 1 T minced garlic and stir fry for 20 seconds.
Add the asparagus. Stir for a minute until it starts to change colours.
Add the minced chicken and stir fry quickly.
Add 1.5 T of oyster sauce.
Add 1 T of kecap manis, OR 2 teaspoons of dark soy sauce.
Add 3 T of Shaoxing Huatiao wine.
Stir-fry evenly. And then add 1 to 2 teaspoons of sugar to taste.
Toss in the basil leaves.
Stir fry for a good minute until the vegetables are cooked. Then add in sliced chili. We like to use chili padi.
If the vegetables emit too much water and the gravy is runny, then mix 1 to 2 teaspoons of cornflour with twice the amount of water and add to the sauce, stirring quickly. This will thicken the gravy.
Serve this as it is with rice or over a large egg omelette.
Printable version is here. (large file, please wait for it to download & display)
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