Minced Chicken with Thai Basil

Name: Minced Chicken with Thai Basil
Total time: 3600 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 350-380 g finely minced chicken breast; 2 tsp corn flour; 1/4 tsp bicarb soda; 1 pinch salt; 1 pinch white pepper powder; 1 tsp cooking oil; 2 tbsp water; 3 cloves garlic; 2 bird eye chillies; 1 packet Thai Basil or Sweet Basil; 1/4 cup stock/broth of your choice or water. We use chicken stock; 1 TSP fish sauce; 1 TBSP oyster sauce; 2 TBSP dark soy sauce; 2 TBSP sugar; 1 . You can add diced capsicum (red and/or yellow); 2 . Add red peppers or dried chillies for added heat; 3 . Add roughly chopped brown onion in step 4 and cook until it turns translucent or caramelized. This gives this dish a nice sweet taste

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Our take on Thai's famous dish. We velvet our minced so it absorbs the sauce better. However, this step (velveting the chicken) is optional. This recipe uses minced chicken breast but any part of the chicken that is thinly sliced or diced or any other meat work fine too.

#globalcookpadgames2024
⭐ Ingredient : Chicken breast

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#globalcookpadgames2024
⭐ Ingredient : Chicken breast

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#globalcookpadgames2024
⭐ Ingredient : Chicken breast

Saved

Ingredients

1 hour

2-3 servings

A. CHICKEN (to velvet the chicken)
350-380 gfinely minced chicken breast
2 tspcorn flour
1/4 tspbicarb soda
1 pinchsalt
1 pinchwhite pepper powder
1 tspcooking oil
2 tbspwater
B. SPICES & OTHER INGREDIENTS
3 clovesgarlic
2bird eye chillies
1 packetThai Basil or Sweet Basil
1/4 cupstock/broth of your choice or water. We use chicken stock
C. SEASONING SAUCE
1 TSPfish sauce
1 TBSPoyster sauce
2 TBSPdark soy sauce
2 TBSPsugar
💡 INGREDIENT VARIATIONS
1. You can add diced capsicum (red and/or yellow)
2. Add red peppers or dried chillies for added heat
3. Add roughly chopped brown onion in step 4 and cook until it turns translucent or caramelized. This gives this dish a nice sweet taste

Saved

Steps

1 hour

1

THIS STEP IS OPTIONAL
- You can proceed to step 2 if you do not want to velvet your chicken.
Combine all ingredients listed in A - chicken, corn flour, bicarb-soda, pinch of salt, pinch of pepper powder & water. Mix well. Cover and leave to rest and proceed to prep the rest of the ingredients.
2

1. Peel and chop the garlic. Chop the chillies too. Crush this two ingredients into a rough mixture using mortar and pestle. Pic below.
2. Wash thai basil in a bowl of water then continue to pluck the leaves and discard the stems/stalks.
3. Prep the sauce - combine fish sauce, oyster sauce, dark soy sauce & sugar in a small bowl.
3

Heat 1/4 cup of oil in a wok over medium high heat. When the oil is hot enough, add the chicken. Spread it out and cook until the chicken is lightly golden and cooked through. Keep cooking until the chicken or meat juice has evaporated and it starts to sizzle. Push the mince to one side of the wok. Add a little more oil to the pan. See pic below.
4

Add chilli & garlic mixture to the oil. Sauté at one side of the pan until garlic turns lightly golden. Then toss & combine everything together in the wok. Add the seasoning sauce mixture (fish sauce, oyster sauce, dark soy sauce & sugar). Stir to mix.
5

Next add 1/4 cup (4-5 TABLESPOONS) of the stock/broth of your choice (use leftover clear chicken soup or water if you dont have any stock/broth. If you use water, add a good pinch of chicken bullion to lightly season the water). Next, stir and mix well for another minute or two. Turn the heat to low, add thai basil.
6

Cook until the greens is wilted. Taste and adjust seasonings accordingly. Remove from the heat and serve warm.