Monday, August 15, 2011


Chicken stir-fried with holy basil is a favorite dish for Thais and Westerners alike. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. The best is to use the boneless chicken but I used the whole chicken bite size and deep fried with turmeric powder and salts.

  • 1  chicken,  chopped, or cut into small bite-size pieces
  • 4-6 cloves garlic, finely chopped
  • 2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
  • 2-3 tbsp peanut oil for stir-frying
  • 2 tsp black soy sauce (the semi-sweet kind, siew dohm)
  • 1-2 tbsp Thai fish sauce (nam bplah), 
  • 1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
  • 2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
  • 5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
  • Some cherry tomato
  • Dash of ground white pepper
  • Turmeric powder and salts to spread over chicken
  • Preparation
    Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

    Deep fried chicken with turmeric powder and salts till golden brown and cook. Drain oil and leave aside

    Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until well coated

    Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice


    Resipi ayam goreng Thai yang menggunakan daun selasih. Resipi ini sebenarnya menggunakan isi ayam tetapi saya menggunakan ayam yang bertulang dan digoreng terlebih dahulu dengan kunyit dan garam baru ditumis ikut cara resipi dengan memasukkan cili padi, daun limau purut, sos ikan dan daun selasih.
    Sedap bagi yang sukakan aroma daun selasih tetapi kalau dijamu pada anak-anak mereka agak kurang gemar kerana aroma daun selasih. Sesuai makan dengan nasi panas bersama sos cili padi dan sos ikan.

    Next Post Jelly In Milk


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