Stir-fried spicy Hakka chicken

Ingredients
4 pieces chicken thighs
1 cup of oil (for frying the chicken pieces)
2 tbsp sliced fresh ginger
1 tsp Sichuan pepper, slightly crushed
3 dried chillies, soaked in water and halved
½ tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp sugar
½ cup water
1 big onion, sliced
½ cup spring onion, cut into 2cm in length
½ cup sweet basil (daun kesum)

Method
1. Clean and wash the chicken thighs. Cut each of them into three pieces. Pat dry the chicken pieces with kitchen paper. Marinade with half teaspoon each of salt and pepper and two teaspoons of corn flour for 15 minutes.

2. Pour a cup of oil in a wok and deep-fry the chicken pieces in high heat for three minutes. Put the chicken pieces aside for later use. Drain the oil and put aside.

3. Heat the wok with two tablespoons of oil. Add sliced ginger, stir-fry for two minutes. Add Sichuan pepper and dried chillies and continue to stir-fry for one minute before adding the chicken pieces.

4. Stir-fry the contents in the wok for two minutes. Add oyster sauce, dark soy sauce, soy sauce and sugar. Continue to stir-fry the contents for five minutes and sprinkle the half cup of water in-between stir-frying.

5. Lower the heat if it gets too hot and add more water if the contents gets dry. Let the contents simmer for five minutes.

6. Add sliced big onion and stir-fry for two minutes. Lastly, add spring onion and half of the sweet basil (daun kesum). Stir-fry for half a minute and dish out.

7. Sprinkle the remaining sweet basil on top before serving.

- Courtesy of Lucy Wong

• Easy Beef Burgundy
• Oyster Salad with Champagne Dressing
• Ayam cili garam
• Black pepper roast
• Oats idli
• Jilebi
• Masak lemak cekur ikan keli
• Potato vadai
• Mushroom stew
• Pumpkin pie filling
Next »