Ginger chicken recipe
- Cuisine: Vietnamese
Ingredients2 tbsp glutinous rice, soaked in water for 2 hours
2 tbsp chicken stock
2 tbsp vegetable oil
2 garlic cloves, sliced
4cm piece of fresh ginger, peeled, julienned
300g chicken breast, finely sliced
1 handful Thai basil leaves
1 handful lemon basil leaves
2 red chillies, sliced
2 tbsp oyster sauce
Pinch of caster sugar
Pinch of sea salt
Coriander sprigs (cilantro), to garnish
Sticky rice, to serve
PreparationStrain the rice and place in a mortar. Pound with a pestle for 4 minutes, or until crushed. Stir in the stock and set aside.
Add the vegetable oil to a hot wok. Add the garlic and ginger, then sauté over medium-high heat until fragrant. Add the chicken and stir-fry for 2 minutes over high heat. Add the Thai and lemon basil and chilli. Strain the stock mixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Add the oyster sauce, sugar and a pinch of sea salt and stir-fry for a further minute.
Transfer to a serving platter, garnish with coriander and serve with sticky rice.
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