Teochew Basil Chicken Food

TEOCHEW FRIED CHICKEN

Steps:

• If possible, marinate chicken in salt, sugar, green onion, pepper overnight.
• In a bowl mix tapioca starch, rice flour, water, green onion and sugar.
• Add chicken to the mix so that it coats the chicken.
• In a pan, add oil to deep fry the chicken over medium heat.
• Fry chicken until a light golden brown - flip over.
• Place finished chicken on plate with paper towel to soak the oil.

TEOCHEW BASIL CHICKEN

Steps:

• Add a teaspoon of cornstarch to the chopped chicken and combine well. Make sure there are no lumps.
• Mix all the Sauce ingredients in a bowl.
• Heat up the wok on high heat until it gets very hot.
• Add oil and allow the oil to also become very hot and smokey.
• Add the onions and garlic and stir around for about 10 seconds being careful not to let the garlic burn.
• Push the onions and garlic to the side of the wok or pan.
• Add the chicken in a single layer and allow it to sear on one side.
• After about 30 seconds, flip the chicken and allow the chicken to sear again.
• Add the Sauce ingredients.
• Continue stirring occasionally until the chicken is almost cooked and the Sauce has thickened.
• Mix in the basil leaves and stir until the leaves become slightly limp.
• Serve over a bed of rice, and topped with an fried egg (optional).

THAI BASIL CHICKEN

Steps:

• Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
• Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
• Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

CHICKEN WITH PEACHES AND BASIL

Steps:

• In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
• In remaining flour mixture, coat chicken well; shake of excess.
• In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Transfer to plate and keep warm.
• Meanwhile, peel and pit peaches; cut into wedges.
• Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
• Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
• Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
• Stir in basil and remaining salt and pepper.
• Pour over chicken to serve.

BASIL CHICKEN SOUP

Steps:

• In a 2 to 3 quart pan, combine butter, onion, and garlic.
• Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes.
• Stir in flour to coat onion.
• Gradually stir in broth, and bring to a boil on high heat.
• Add potato and carrots; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes.
• Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes.
• Stir in basil.
• Ladle into bowl and offer cheese to add to taste.