Adapted from the famous Taiwanese dishes, 3 cup Chicken. The original recipe needs the ratio of 1 : 1 : 1 of Sesame oil, Chinese rice wine and soy sauce. I couldn't copy the taste like how I tasted in Taiwan, so I adjust the taste to taste good.
Ingredients
150g chicken breast fillet, cut into cube
1 small piece of Ginger, cut into thin
2 shallots, chopped
2 cloves Garlic, chopped
150g chicken breast fillet, cut into cube
1 small piece of Ginger, cut into thin
2 shallots, chopped
2 cloves Garlic, chopped
2 tbsp Cooking Oil (I used Grapeseed oil)
1 tbsp Sesame oil
2 tbsp Dark Soy Sauce (老抽), add into a small bowl of water.
2 tbsp Chinese Rice Wine
Sweet Basil leafs
1 tbsp Sesame oil
2 tbsp Dark Soy Sauce (老抽), add into a small bowl of water.
2 tbsp Chinese Rice Wine
Sweet Basil leafs
Cooking
Heat up the oil (cooking oil + sesame oil)
Pan-fry ginger, onion and garlic (in this sequence). Fry until fragrance.
Add in chicken cube
Pan-fry chicken until brownish.
Add in the bowl of soy sauce and Chinese Rice Wine. Let it boil until dry up abit.
Add in sweet basil.
Ready to serve.
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