Nicholas LeachRecipe: Stinky Chicken (minced chicken with thai basil (low-fat))
Mum first made this dish a number of years ago and I still make it for myself about once a week. Low in fat and delicious! This recipe originally appeared in a women’s magazine. The reason I call it stinky chicken is because my girlfriend used to run away from the kitchen when I was adding the (stinky) fish & oyster sauces – but even she has come to love this dish! Serves 4.
| INGREDIENTS 1 tbs vegetable oil 4 garlic cloves, chopped 1 tsp grated ginger 1 long red chilli, seeds removed, chopped, plus extra finely sliced chilli to serve 500g chicken breast mince 4 kaffir lime leaves, finely sliced 2 tbs fish sauce 1 tbs oyster sauce 1 tbs kecap manis 1 tbs brown sugar 200ml chicken stock 1 handful thai basil leaves, finely sliced* 4 spring onions, thinly sliced 2 tbs chopped roasted peanuts Leaves from 1 butter lettuce Boiled jasmine rice, to serve |
METHOD
Heat the oil in a wok over medium-high heat. Add the garlic, ginger and chilli and cook for 1 minute. Increase heat to high, add chicken and cook, stirring constantly, for 5-6 minutes until cooked through. Add the shredded lime leaves, fish and oyster sauces, kecap manis, brown sugar and chicken stock, and cook for a further 1-2 minutes. Remove from the heat and stir in basil and nuts. Serve chicken on lettuce leaves with rice and top with finely sliced spring onion and chilli. *Substitute common basil for thai basil if unavailable |
This sounds really yummy! The picture looks incredible. I misses Thai flavour! Thanks for sharing.
Thanks Tes! This is another one of those dishes you can make when short on time – everything goes straight in to the wok and in 15-20mins you’ve got dinner ready! You have lots of yummy recipes on your blog also – I’m going to try making your chicken and cashew nut stir fry!
Nick, I laughed out loud about the name of this dish. I can’t wait to show my kids – they will think that stinky chicken is hilarious!