Asian made easy

By | Category: Travel tips & opinions

Aussie chef, Bill Granger, is on a mission to make Asian cooking easy as his new book – Bill’s Everyday Asian – demonstrates.  Today Bill shares his recipe for Classic stir fried chicken with basil, with CD-Traveller readers

Classic stir fried chicken with basil

This is the sort of stir fry you might make for your first every dinner party, it’ so easy to prepare and always a crowd pleaser. I’m not sure I’ve ever used the real Thai or holy basis as the proper stuff’s called, as I tend to throw in regular Italian basil and it works like a treat. And I kind of like the fusion factor and throwing caution to the wind!

4 garlic cloves
2 large red chillies
¼ teaspoon sea salt
2 tablespoons light flavoured oil
600g chicken mince
400g snake beans or green beans cut into 5cm lengths on the diagonal
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 tablespoon caster sugar
Small handful Asian basil leaves or regular basil leaves
Pinch ground white pepper

Pound the garlic, one chilli and salt into a mortar and pestle until it forms a paste. Alternatively, place the garlic and chilli on a chopping board, sprinkle with the salt and finely chop with a knife using the side of the blade to make a paste. Slice the remaining chilli thinly.

Heat a wok or large non stick frying pan over medium-high heat. Add the oil and the garlic paste and sliced chilli and cook, stirring, for 30 seconds or until the garlic starts to colour. Add the mince and cook, stirring, for about 2 minutes or until starting to brown, then add the beans and cook for a further minute. Add the fish sauce, soy sauce and sugar and stir-fry for a further 30 seconds.

Remove from the heat, stir in the basil leaves and white pepper. Serve immediately with steamed rice.

Serves 4
Recipe from Bill’s Everyday Asian by Bill Granger (Quadrille, £20).

To learn the secrets behind Bill’s Stir fried Prawn Chilli Tomato, don’t forget to log onto the CD-Traveller website, this Friday.

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