Can't wait to blog this recipe I tried today... it was a success.. hooray! Understand this is a Taiwanese dish, or some websites mentioned its origin from a place in China. No matter where does it origin from, I first tried this dish was Fong Lye restaurant @ Mont Kiara.
The recipe is rather simple, worth a try. If you recall my earlier blog on basil plant hunt here, it was my intention of getting this herbs plant to try out this particular dish. Unfortunately, I didn't get the exact right plant of basil. Seems what I got from the nursery was a local basil. Luckily, a friend gave some and pointed place for instant source.
Here's my basil leave plant. I need more recipe to make full use of this herb plant :) Anyone to share?
OK, here's the recipe...
fresh chicken drumstick
1 cup fresh basil leaves (九層塔)
1 shallot, sliced
5 braids of garlic, chopped
1 ginger, sliced or smashed
3 stalks dried chilli
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons cooking rice wine
2 teaspoons sesame oil
3/4 cup water
1. Rinse and drain drumstick, then cut into chunks.
2. Heat 2 tablespoon sesame oil to fry ginger, garlic, shallots, basil leaves and dried chilli until fragrant. Add in chicken chunks and continue to fry.
3. Once chicken turns slight golden in color, pour in the sauce ingredients and cook on high heat, bring it to boil. Cover with a lid, lower heat. Cook ingredients for about 30 to 40 minutes till tender and done.
4. When sauce begins to thicken, turn off the heat and add basil. Stir well. Dish up to serve.
Very simple isn't it.. it tastes good. Here's the end product.
Recipe reference : http://en.christinesrecipes.com/2008/08/stewed-chicken-in-three-cups-sauce.html