BRAISED CHICKEN WITH SOYA SAUCE & BASIL

This is a braised duck dish but I have substituted it with chicken as it is not possible to buy duck  in parts at my place.  If using duck, it has to be marinated, cooked till tender before adding the remaining ingredients and seasoning.  The cooking time is much longer compared to chicken.

With chicken, the cooking time is reduced as the chicken pieces are pan fried to almost cooked then braise with seasoning.

Quite similar to 'Kung Pao Chicken' but different with the addition of basil leaves which gives a sightly different aroma and flavour. Good and tasty to serve with white rice. 

Recipe adapted from Yum Yum Magazine No. 87 with modifications. This is my selected cookbook for this Cookbook Countdown Event #14

Ingredients
2 chicken whole legs – cut bite size pieces with skin and excess fats removed   

10 slices ginger
5 dried chillies – cut short lengths and seeded
5 pips garlic – sliced
1 onion – peeled and sliced
1-2 tbsp oil
A handful of basil leaves
Seasoning
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
Enough water to cover chicken

1.  Marinate chicken pieces with 1 tbsp light soy sauce and 1 tsp dark soy sauce for 15 minutes.
2. Heat up a non-stick wok,  add in oil and sauté ginger, garlic and dried chillies until fragrant.
3. Add in chicken and fry until firm and aromatic. Add in onions and dried chillies, stir fry to mix.
4. Add in seasoning, stir fry well before adding water.   Bring to boil, lower heat and simmer until sauce is thick.
5. Stir in basil leaves and stir until cooked.
6. Dish up to serve with rice.
   
   
   
   
   
   

This post is linked to Cookbook Countdown Event #14  hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays