Thai Basil Chicken

Cooked this last week i think...been busy so couldnt upload this recipe soon enough.hehe..sorry Chia Yeow..

So this is a spicy dish...thai influence all the way...HOT HOT HOT =P....a great dish to go with steaming hot white rice.

So what do you need?

1. Diced Chicken - Marinated with soy sauce, pepper, sesame oil and corn flour
   
2. Chilli padi - as much as you like
3. Thai Chilli Paste
4. Garlic
5. Onions
6. Shallots
7. Long beans - cut it slanted
8. Thai basil leaves
9. Oyster sauce
10. Fish sauce

First, marinade the chicken for 2-3 hours. Then, heat up the wok, add oil...when its hot enough...add in garlic. Stir fry it till slightly golden brown then add in long beans and fry till its cooked. Dish it out onto plate, it will be added to the chicken later.

After that fry the shallots and onions till fragrant - when you can smell that onion-ny aroma. Add in a little Thai Chilli Paste for starters..if you want it hotter..add more! Following that, add in the chicken and just a little bit of water so that the dish will not be too dry. You want the dish to be moist and juicy. When the chicken is half cooked, add in the chilli padi and the basil leaves.

Once the chicken is almost cooked, pour in the beans that were cooked earlier then add in oyster sauce and fish sauce to add more flavour to the dish and to make it slightly salty. Stir fry for another minute or so..and its ready to be served piping hot!