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Home » Recipes » Chicken

Teochew Basil Chicken

Published: Jun 16, 2021 · by tsw · This website uses affiliate links which may earn a commission at no additional cost to you.

Teochew basil chicken served with rice and a fried egg.
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This Teochew (Chiuchow) style of Basil Chicken is often called Mint Leaf Chicken. It's coarsely minced chicken, quickly stir fried with a bit of fish sauce/soy sauce and a large handful of fresh basil.  Serve it with a side of rice and top with an over easy egg. Delicious!

One of the tricks to making Teochew Basil Chicken so delicious is using minced chicken thighs (skin on or off, either way works).  Cut the thighs into small pieces, then use a cleaver or chef’s knife and chop away.

The chicken doesn’t need to be finely minced into tiny pieces and it doesn’t need to be consistent in size either.  A coarse chop is all that is needed. Having variation in size actually gives the dish a more interesting texture. 

Once your chicken is ready, add a teaspoon of cornstarch. Massage it into the chicken and work out any clumps of cornstarch.  Marinating is not needed in this recipe. Since the chicken is cut into small pieces, the sauce will flavor it all the way through as you cook. After that, it’s a quick and easy stir fry.

Serve Teochew Basil Chicken with steamed rice and top with a fried egg. Oh, and before you dig in, be sure to break the egg yolk over the chicken and let the yolk run down. 😊

Teochew Basil Chicken

Author: tsw
Prep: 10 minutes mins
Cook: 10 minutes mins
5 from 2 votes
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Ingredients
  

  • 1 lb chicken thigh meat, coarsely chopped
  • 3 cloves garlic, minced
  • ½ medium onion, diced
  • 1 handful Thai basil
  • 1 fried egg, (optional)

Sauce

  • 1 tablespoon fish sauce
  • 1.5 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar

Instructions

  • Add a teaspoon of cornstarch to the chopped chicken and mix well. Make sure there are no lumps.
  • Mix all the SAUCE ingredients in a bowl and set aside.
  • Heat up a wok or skillet over medium-high heat and add a tablespoon of oil.
  • Add the onion and garlic and stir fry until the onion begins to turn translucent. Be careful not to burn the garlic.
  • Push the onions and garlic to the edge of the wok. Add the chicken to the center in a single layer and allow it to sear on both sides.
  • Stir in the sauce. Continue stir frying until the chicken is cooked and the sauce has thickened.
  • Toss in basil leaves and stir fry until the leaves become wilted.
  • Turn off the heat. Serve over a bed of rice and top with a fried egg (optional).
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!

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