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Ken Hom’s Chinese New Year spicy hot chicken w/ basil recipe

Taken from Ken Hom’s Chinese Cookery.

‘This is a savoury, almost lusty chicken dish of Southeast Asian provenance. Chicken thighs, with their darker, firmer meat, lend themselves to marinades and longer cooking. I enjoy their more robust chicken flavour and their more substantial texture. Chicken combines nicely with all spices but I particularly enjoy the surprise here of the anise-flavoured basil which is so nice a counterpoint to the other spices. If basil is unavailable you can substitute fresh mint. Serve the dish with plain rice and a salad or green vegetable for a complete meal. It can be made in advance and stored in the refrigerator as it re-heats well.’

Ken Hom’s Chinese New Year Spicy Hot Chicken with Basil

Serves 4

Ingredients:
1lb (450g) chicken thigh meat or 2lb (900g) unboned chicken thigh
2 teaspoons light soy sauce
2 teaspoons cornflour
1 teaspoon sesame oil
1 tablespoon oil (preferably groundnut)
2 tablespoons coarsely chopped garlic
2 teaspoons chilli bean sauce
2 teaspoons hoisin sauce
2 teaspoons oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
Large handful fresh basil leaves

Recipe

1. Remove the skin and bones from the chicken thighs or ask your butcher to do it for you.  Cut the chicken into 1 inch (2.5cm) chunks and combine it in a bowl with the light soy sauce, cornflour and sesame oil.

2. Heat your Sensai wok and add the oil.  When the oil is hot, add the chicken.  Stir-fry for 5 minutes, then remove the chicken and drain off the oil.  Return the drained chicken to the wok and add all the remaining ingredients except the basil leaves.

3. Cook for another 5 minutes, stirring from time to time.

4. When the chicken is cooked, add the basil, and stir well.  Transfer to a serving platter and serve at once.

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