KUALA LUMPUR, Aug 16 — There is a small variety of food that has the ability to invoke hunger in me even when I’m not hungry.
Either by the mere sight of them, or by their distinct aroma wafting its way into my brain and triggering the “FOOOD!!” alarm.
This dish is one of them.
The main aroma-inducing ingredient in this dish are the Holy Basil leaves. This green leaf earned its name from its importance in Hindu culture; it is regarded as the earthly manifestation of the Hindu Supreme Being Vishnu, and their leaves are often traditionally offered to him during prayers.
Their leaves tend to release a strong aniseed aroma that fills my nostrils, and they always seem to give my kitchen a rather refreshing fragrance.
They have a peppery, almost mentholated flavour that is able to blend harmoniously with whatever ingredient it is cooked with, making it a perfect ingredient in many curries and dishes, especially today’s dish — Fragrant Thai Basil chicken.
For this dish, a liberal helping of the Holy Basil leaves is a must as their juices are readily soaked up by the chicken meat. This ensures that you get a mouthful of ground chicken meat oozing with flavour upon sinking your teeth into their delicate texture.
To maximize the flavours in the chicken, it is best to ensure that they are cut into small little pieces. This gives them a wider surface area, enabling them to readily absorb all the flavours in the hot, hot wok.
Like all stir-fried dishes, a hot wok is extremely important to ensure this dish is a success. A highly heated up wok allows the ingredients to be tossed about quickly and cooked in a short period of time, hence sealing in most of the nutrients and flavours.
This dish beautifully complements steamed white rice or noodles. I have also discovered that they go wonderfully well wrapped up in cold, crisp lettuce, giving you the delicate flavours of the light green leaves mingling with the spicy, herb-infused flavours of the chicken.
Or you could do what I do with dishes that taste solo good — have them on their own!
Fragrant Thai basil chicken
Prep time: 10 minutes
Cooking time: 7 minutes
Serves: 4
600gm chicken thigh, skin and bones removed, cut into 2cm lengths
2 garlic cloves, finely chopped
4 shallots, thinly sliced
2 tablespoons fish sauce, adjust according to taste
1 tablespoon palm sugar, shaved
2 birds’ eye chillies, seeds removed and thinly sliced
1 tablespoon thick black soy sauce
1 tablespoon vegetable oil
A bunch of Thai basil leaves
1. Heat oil in wok over high heat,
2. Add garlic, shallots and chillies and stir fry until fragrant and colour turns light brown.
3. Add chicken, dark soy sauce, fish sauce and palm sugar. Cook until chicken is cooked through and sauce is reduced by half.
4. Stir through with Thai basil for 10 seconds and turn off heat.
5. Serve on top of steamed rice, add extra chillies and Thai basil if desired.
