Recipe Ingredient
- 300g chicken flesh, cut and sliced evenly
- 200g oyster mushroom
- 200g baby kailan
- 250g soft tofu
- 3 tbsp oyster sauce
- 2 tbsp chilli sauce
- 1 tbsp light soy sauce
- Handful Thai basil leaves
- 1 tsp corn flour
- 1 1/2 cups water
- 3tbsp oil
- Salt to taste
- Blend together
- 6-8 pips garlic
- 8 chilli padi/bird's eye chilli
- 8 red shallots
- 1 tsp belacan/shrimp paste
Instructions
- Heat oil, add blended ingredients and chicken. Stir fry for a few minutes.
- Add oyster sauce, chilli sauce, light soy sauce, mushroom, kalian, tofu, water and salt. Then let it simmer for 5 minutes on medium heat.
- Mix corn flour with 1 tbsp of water, stir into the simmering mixture
- Stir for another 5 minutes, then add basil.
- Serve hot with white rice.
- Tips: Belacan and corn flour is optional. Use chicken breast as it becomes tender very fast. You can substitute chicken with white flesh fish or shrimp.
