Indo-Chinese Food is not for the faint of heart; the luscious mix of oriental and Indian flavors not only delight the five senses, but nourish the eater’s soul with its benevolent… je ne sais quoi. Bon apeitite!
SLICED CHICKEN WITH BABY CORN IN OYSTER SAUCE
Ingredients
250 grams boneless chicken, thinly sliced
10-12 baby corns, sliced diagonally
3 tablespoons oyster sauce
2 tablespoons cornflour
1 cup + 3 tablespoons chicken stock
2 tablespoons oil
2 large garlic cloves, sliced
1 medium onion, quartered and layers separated
1 tablespoon dark soy sauce
Salt to taste
½ teaspoons crushed black peppercorns
2 stalks spring onion greens, sliced diagonally
3-4 fresh basil leaves + 1 sprig for garnish
Thin strips of red capsicum for garnish
Method
1. Mix cornflour with three tablespoons chicken stock to make a slurry and set aside.
2. Heat oil in a non-stick wok, add garlic and onion and sauté till they become light golden.
3. Add chicken and stir-fry for a few minutes. Add baby corns and toss for a minute.
4. Add oyster sauce, soy sauce, remaining chicken stock, salt and crushed black peppercorns and bring to a boil.
5. Add cornflour slurry and cook, stirring continuously, till the sauce thickens.
6. Add spring onion greens and basil leaves and mix. Remove from heat and transfer into a serving bowl.
7. Garnish with red capsicum strips and basil sprig and serve hot with steamed rice.
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