Recipe- Oyster Chicken with Basil [Serves 2]

Ingredients

  • 350g chicken meat, cut into small pieces
  • 70g fresh ginger, sliced
  • 6 pieces garlic
  • A handful of Thai basil
  • 1 Tbsp oil

 

Sauce Mix

  • 3 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 3 Tbsp Shaoxing Rice wine
  • 2 Tbsp Lee Kum Kee Pure Sesame Oil
  • 1½ Tbsp sugar
Lee Kum Kee 李锦记旧庄特级蚝油 510g
Lee Kum Kee 李锦记旧庄特级蚝油 510g
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Lee Kum Kee 李锦记旧庄特级蚝油 255g
Lee Kum Kee 李锦记旧庄特级蚝油 255g
£3.50
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Pagoda Brand 塔牌绍兴黄酒五年青瓷花雕酒 500ml 16% Alc./Vol
Pagoda Brand 塔牌绍兴黄酒五年青瓷花雕酒 500ml 16% Alc./Vol
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Lee Kum Kee 李锦记纯正芝麻油 410ml
Lee Kum Kee 李锦记纯正芝麻油 410ml
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Golden Swan 金天鹅绍兴料酒 500ml 13.5% Alc./Vol
Golden Swan 金天鹅绍兴料酒 500ml 13.5% Alc./Vol
£5.99
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Wangzhihe 王致和特制料酒 (原料酒王) 500ml
Wangzhihe 王致和特制料酒 (原料酒王) 500ml
£3.99
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Method

  1. Heat a wok, cook the ginger and garlic for 2 minutes with 1 Tbsp oil, then add the chicken stir-fry a while.
  2. Put oyster sauce, rice wine and sugar into wok, stir-fry over high heat, then simmer at low heat until the liquid had been reduced and has thickened slightly, add sesame oil and Thai basil before turn off the heat.

 Tips: Lee Kum Kee Premium Oyster Sauce can be substituted by Lee Kum Kee Panda Brand Oyster Sauce.