Easy Chicken Green CurryJuly 13, 2017
Overnight Oats 4 WaysAugust 11, 2017
Servings: 2 to 3 persons
Difficulty level: Intermediate
2 chicken whole legs
¼ cup sesame oil
¼ cup light soy sauce
¼ cup Shaoxing wine (rice wine)
40 g ginger, thinly sliced
10 cloves garlic, lightly crushed
2 hot chilli peppers, chopped
1 red onion, chopped
A handful of Thai sweet basil
2 tbsp brown sugar
Some white pepper
Fresh Thai sweet basil
- Season chicken with salt and pepper on both sides. On medium-high heat, cook chicken for 3 minutes each side or until lightly browned. Remove and chop chicken into bite size.
- Heat frying pan on medium-low. Add sesame oil and ginger. Stir-fry for 2-3 minutes or until aromatic. Add garlic and chillies. Stir-fry for another 1-2 minutes. Add chicken and soy sauce. Stir until well coated. Add wine. Stir-fry and simmer for about 1-2 minutes. Add brown sugar. Stir until well mixed. Cover and simmer for 4-5 minutes or until chicken is cooked. Uncover and cook for 1-2 minutes to reduce the sauce. Then set aside.
- Heat up claypot on medium-low. Add onion and half of the Thai sweet basil. Stir-fry for about a minute. Add chicken. Stir until well mixed. Top with the other half of Thai sweet basil. Off the heat and cover. Let steam for 1 minute.
- Good to serve with white rice. Enjoy!