Spicy Ginger Chicken Asian Style served with Panfried Brussel Sprouts in Oyster Sauce
Ingredients:
- 1x Whole Garlic Bulb (Roughly 8 Pieces) (Bawang Putih 8 Biji)
- Ginger, julienned (5 inches) (Halia Muda, Hiris Nipis)
- 4x Red Bird's Eye Chili less if prefer non-spicy (4 Biji Cili Api)
- 2x Red Chilli (2 Btg Lada Hidup)
- 1x Cinnamon Stick (1 Btg Kayu Hidup)
- 2x Star Anise (2 Biji Bunga Lawang)
- 2x Cardamon Seeds (2 Biji Pelaga)
- 1 stick Carrots, Julienned (1 batang karot, dihiris)
- 1 tomato, quartered (1 biji tomato, dibelah empat)
- 1 tablespoon black pepper
- 3 tablespoon oyster sauce
- 1/2 cup chicken stock
- 1 tablespoon corn starch (tepung jagung) [optional]
- Coriander leaves (daun sup) / can be subbed with chives (daun kucai)
Steps:
- Brown your chicken in a pan (low-medium heat, no oil, no water)
- Saute items 1 - 4 in some oil over medium heat until it browns slightly.
- Add in items 5 - 7
- Add in the black pepper
- Add in the browned chicken
- Stir in the oyster sauce and the chicken stock
- Cover with a lid until chicken cooks
- Add in corn starch if you wish to thicken the sauce (optional)
- Add in the carrots, leave for two minutes
- Add in the tomato
- Add in the coriander leaves. Season with salt
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