Ingredients
- 4 x Chicken marylands (roughly chopped into pieces)
- 3 tbs ABC kecap manis
- 2 tbs light soy
- 3 tbs chinese cooking wine
- 5 cloves of garlic
- 1 tbs minced ginger
- 1 cup thai basil leaves
- 3 spring onions (sliced on an angle)
- Coriander to garnish
- Steamed jasmine rice to serve
- 2 tbs sesame oil
- 1 tbs vegetable oil
Method
- In a heavy pan over high heat, heat the vegetable oil. Add the chicken and sear until skin is caramelised. Remove from pan.
- Add the sesame oil, garlic and ginger, and stir-fry for 30 seconds until fragrant. Return the chicken to the pan then add soy sauce, kecap manis and Chinese cooking wine and stir-fry for 2 minutes. Reduce the heat, cover, and simmer until chicken is cooked and the liquid has reduced to a sticky glaze.
- Stir through the basil leaves then remove from the heat. Serve in a large bowl filled with steamed jasmine rice and garnish with spring onions and coriander.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
