Saturday, November 22, 2008

Fried Chicken with Basil

A couple of nights ago, we tried out this chicken recipe for our dinner. I found the ingredients and cooking method almost similar to frying chicken in soy sauce except that the recipe requires you to add in local basil leaves just before serving. The strong aroma of the basil leaves gives this chicken dish an additional aroma and flavour. There are certain people who dislike the taste of basil leaves. However, if you are like me, who loves the smell, aroma and taste of basil basil leaves, you should give this dish a try and add in more basil leaves to get the extra strong aroma and taste.


  • 3 chicken drumsticks (cut into pieces)
  • 30g local basil leaves (or more if you like the taste and aroma of basil leaves)
  • 5 garlic cloves (sliced)
  • 6 shallots (sliced)
  • 10 fresh ginger slices


  • 4 tablespoon of glutinous rice wine
  • 1 tablespoon of light soy sauce
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of dark soy sauce


  • Heat up 3 tablespoon of sesame oil to fragrant the garlic slices, shallots and ginger.
  • Add in the chicken pieces and stir-fry until the colour changes
  • Add in the seasoning and stir well.
  • Covered and simmer over low heat for a couple of minutes or until the sauce thickens.
  • Add in the basil leaves and stir constantly until it mixes well.
  • Remove and serve immediately.


Sarah's Daddy and Mommy said...

The dish looked yummy. But I am cooking this meal, I wont put in basil leaves coz I dislike the smell.
I remember during my confinement, my mom use it to fry with egg...Eeeee.....yucky! (sorry...)

MeRy said...

Another great menu for sharing...U r a good daddy and also a good chef.

cheeyee said...

Looks simple and thought of trying it out. Btw - Can I get the glutinous rice wine from the local chinese grocery shop? Or can I replace it with the "Siu Heng Wine"?

Blessed mum said...

looks so yummy...*drooling* hee..can i ask if you ever a chef?? You are so good with food!

Is there any diff between glutinous rice wine and rice wine?

Daddy said...

Hi.Sorry for late reply cause extremely busy the last three days. No. I have never been a chef. Up till 2 years ago, I can only probably fried an egg and cooked maggie mee. However, somehow I got started experimenting with food and got stuck ever since. I am no chef leh, so still learning from recipe book. Without it, can't cook much liow.

You can get glutionous rice wine from chinese grocery store. When I ran out out glutionous rice wine, I will use either Siu Heng, Fah Tiew or even white rice wine. I find Fah Tiew and Siu Heng aroma to be stronger as compared to white rice wine or glutionous rice wine.

The difference between these two are the type of grain used. I find the aroma for glutionous rice wine stronger although I used them interchangebly. Still learning to differentiate the taste if different wine is used..haha...

More Pictures on Jeju Island Coming up NEXT!