Tag Archives: Egg

Thai Basil Chicken 

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Thai Basil Chicken 

Recently, a new stall popped up in my workplace canteen selling Thai food. I tried the Thai Basil chicken rice and fell in love with it. Being the nosey one, I decided to go online and do a search for the recipe and I found this one and I fell in love with it all over again! T ride cooking it just last night and couldn’t wait to put up a post for it today. So here’s the very simple but oh so heavenly recipe for this marvellous dish.

Here’s my rendition of the dish from last night! 

Ingredients

For the egg

  • 1 egg
  • 2 tablespoons of oil for frying

Basil chicken

  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
  • 5 cloves of garlic
  • 4 Thai chilies
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • ½ teaspoon light soy sauce
  • ½ teaspoon sugar
  • 1 splash of dark soy sauce
  • 1 handful of Thai holy basil leaves

Instructions

First, fry the egg

  1. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat.
  2. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don’t flip the egg, unless you really want to).
  3. After the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.

Basil chicken

  1. Cut the chicken into small bite sized pieces.
  2. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don’t need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
  3. Pluck a good sized handful of holy basil leaves off the stems.
  4. Now it’s time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
  5. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.
  6. Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 – 3 minutes). If it starts to get dry, add just a tiny splash of water.
  7. Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
  8. Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you’re using an electric stove, you’ll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.



Egg Tofu, Prawns And Peas In Silky Egg Sauce 滑蛋蝦球玉子豆腐

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I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week. 

Saving it here for future reference! 

 tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1 egg

1. Shallow fry tofu until golden, drained well and set aside.

2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.

3. Add tofu and peas and cook for a minute.

4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.

5. Fill a large bowl with steamed rice and pour the content of wok over.