The bold flavours of this chicken stir-fry will keep you coming back for more.
- 2 tbsp toasted sesame oil
- 5 cm piece ginger, peeled and thinly sliced
- 6 garlic cloves, peeled
- 500 g chicken thighs, diced into 5 cm pieces
- 1½ tbsp soy sauce
- 1½ tbsp kecap manis
- 1½ tbsp Shaoxing wine
- ½ bunch Thai basil, leaves picked
- steamed Jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a clay pot or heavy-based saucepan over high heat. Add the sesame oil, ginger and whole garlic cloves and stir-fry for about 2 minutes or until aromatic. Add the chicken and cook for 2 minutes or until slightly browned.
2. Add the soy sauce, kecap manis and Shaoxing wine and stir until well combined. Reduce the heat to low, cover and simmer gently for 10 minutes or until the chicken is cooked and sauce has reduced by about a third. Stir in the basil leaves, then serve with steamed jasmine rice.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.