Citroen basilicum heb ik hier nog nooit gezien dus deze heb ik simpelweg weggelaten uit het recept maar wel hier vermeld voor de volledigheid
Prep Time 2 hourshrs
Cook Time 20 minutesmins
Servings 4
Author Luke Nguyen
Ingredients
2tbspglutinous ricesoaked in water for 2 hours
2tbspof Chicken stock
2tbspvegetable oil
2garlic clovessliced
4cmfresh gingerpeeled and julliened
300grchicken breastfinely sliced
1handful Thai Basil leaves
1handful lemon basil leaves
2red chiliessliced
2tbspoyster sauce
pinchof caster sugar
coriander sprigsto garnish
Sticky riceto serve
Instructions
Strain the rice and place in a mortar. Pound with a pestle for 4 minutes or until crushed. Stir in the chicken stock and set aside.
Add the vegetable oil to a hot wok. Add the garlic and ginger, then saute over medium-high heat until fragrant. Add the chicken and stirfry for 2 minutes over high heat. Now add all the basil and chili.
Strain the stockmixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Now add the oyster sauce, sugar and a pinch of sea salt and stir fry for a further minute.
Transfer to a serving platter, garnish with coriander and serve with sticky rice.