Monday, May 25, 2009

Braised Chicken With Asian Basil

My uncle recently brought us a basil plant from his own garden. I love fresh herbs but unfortunately they do not keep well in my house, dying after a few days even though they're potted. So I scouted the web for a recipe to use up the basil before it shrivels away and came across this one. The dish is quite flavourful though slightly salty. Here's the original recipe:

Braised Chicken With Asian Basil


750 g Chicken Drumsticks & Breast, cut into smaller pieces
8 Cloves Garlic, lightly crushed
8 Slices Ginger
1/3 Cup Sesame Oil
1/3 Cup Chinese Rice Wine
1/4 Cup Light Soy Sauce (I would use 1/3 cup here)
1 Tbsp Dark Soy Sauce
1 Tbsp Sugar
1 Cup Asian (Thai) Basil


Heat the sesame oil in moderate to high heat, browned the chicken pieces.

Then add in the garlic and ginger. Stir until the garlic is light golden in color and fragrant.

Mix in the light soy sauce, rice wine, sugar and the dark soy sauce and continue stirring for about 5 minutes.

Reduce the heat and gently simmer the chicken until they are fully cooked and the sauce is thicken. Finally, add the basil and cook for another minute. Serve immediately.

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