- serves 4 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 5 thick slices ginger
- 8 garlic cloves, lightly crushed
- 3 chicken marylands, cut into 5 cm pieces on the bone using a cleaver
- 3 tbsp sake
- 1½ tbsp soy sauce
- 1½ tbsp dark soy sauce
- 1½ tbsp sugar
- 2 tsp sesame oil
- 1 large red chilli, sliced on an angle
- 2 cups loosely packed Thai basil leaves
Instructions
1. Heat a large frying pan or wok over high heat and add the vegetable oil. Add the ginger and garlic and fry for about 3 minutes, or until starting to brown. Remove the ginger and garlic with a slotted spoon to a small bowl, then add the chicken and fry for about 4 minutes, or until browned.
2. Return the garlic and ginger to the pan with the sake, soy sauce, dark soy and sugar. Bring to a simmer and cook for 5 minutes, or until the chicken is cooked through. Stir through the sesame oil, chilli, Thai basil leaves and serve.
Photography by Jiwon Kim.
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Cook’s Notes
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.
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