Teochew Basil Chicken Recipes
AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)
This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.
Provided by Nancy Gibson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 24m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g
TEOCHEW FRIED CHICKEN
This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time
Provided by Nyx9013
Categories Chicken
Time 2h20m
Yield 30 pieces of chicken, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 925.9, Fat 84, SaturatedFat 15.3, Cholesterol 141.5, Sodium 173, Carbohydrate 7.9, Fiber 0.2, Protein 34.3
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).
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10 TRADITIONAL TEOCHEW DISHES YOUR GRANDPARENTS WILL LOVE
From eatbook.sg
Estimated Reading Time 7 mins
- Teochew Steamboat. Judging from the snaking queues at Hai Di Lao and Suki-ya, Singaporeans clearly love steamboats. But besides spicy mala broths and collagen-based soups, the underrated Teochew steamboat is a must-try for hot pot fans.
- Pao Fan. Forget about fancy ingredients and intricate plating, Chao Ting has stolen the hearts of CBD workers with their pao fan—a modest-yet-addictive duo of rice and broth.
- Jellied Pig Trotters. Jellied pig trotters are incredibly rare today, and understandably so. Behind these modest blocks of “agar-agar” lie a mountain of preparation; trotters are slow-cooked for half a day, mixed with slivers of pork, then chilled for another full day.
- Lor Ark (Braised Duck) A dish that I feel happiest introducing to those new to Teochew cuisine is lor ark, or braised duck.
- Orh Nee. We wouldn’t have done this list justice if we had missed out on orh nee, the quintessential Teochew dessert. Featuring steamed yam paste and pumpkins, this unassuming treat may seem straightforward to prepare, but it actually requires plenty of skill.
- Chye Poh Fried Kway Teow. It’s beautiful how skilful stir-frying can transform a motley of ordinary ingredients into one delicious medley of flavours.
- Soon Kueh. Mention Teochew kueh in a conversation and most of us will instinctively think of soon kueh. These jiggly pillows usually hide a combination of jicama, dried shrimps, and mushrooms within their translucent cases, such that every bite offers a satisfying burst of savoury and umami flavours.
- Teochew Cold Crab. Showcasing an ingredient’s natural taste is central to Teochew cooking and Teochew cold crabs best exemplify this point. In doling out this dish, premium yellow-roe crabs are simply steamed and chilled, sans additional seasonings.
- Teochew Suckling Pig. Here’s a lavish treat that lights up any face at a banquet: the crispy Teochew suckling pig! Sink your teeth into the biscuit-like crust and it instantly shatters apart in an ASMR-worthy crackle, unleashing a powerful crescendo of buttery flavours.
- Puning’ Fermented Bean Chicken. A quiet town in the Chaoshan region, Puning takes pride in its unique fermented bean paste.
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