Ingredients (Quantity) :
Finely Chopped Chicken boneless= 150g
Fresh red chilli finely chopped= 5g
Cooking Oil = 10ml
Dry basil = 8g
Fresh basil finely chopped= 30g
Oyster Sauce = 30g
Fish Sauce= 5ml
Light Soya Sauce= 10ml
Sugar = 5ml
Iceberg Lettuce= Leaves made into 6 cups
Chopped garlic= 15g
Chopped Onion = 20g
Method:
1. Heat oil (on a high flame) in a Wok add garlic, onion and fresh red chilli
2. Toss until garlic is cooked and add boneless chicken, toss well.
3. Add oyster sauce, fish sauce, light soya sauce, and sugar.
4. Cook until chicken is done and water has dried out.
5. Add dry basil, toss well, add fresh basil and remove from heat
6. Serve placed in the 6 lettuce cups.
7. If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with kitchen paper before using.
Finely Chopped Chicken boneless= 150g
Fresh red chilli finely chopped= 5g
Cooking Oil = 10ml
Dry basil = 8g
Fresh basil finely chopped= 30g
Oyster Sauce = 30g
Fish Sauce= 5ml
Light Soya Sauce= 10ml
Sugar = 5ml
Iceberg Lettuce= Leaves made into 6 cups
Chopped garlic= 15g
Chopped Onion = 20g
Method:
1. Heat oil (on a high flame) in a Wok add garlic, onion and fresh red chilli
2. Toss until garlic is cooked and add boneless chicken, toss well.
3. Add oyster sauce, fish sauce, light soya sauce, and sugar.
4. Cook until chicken is done and water has dried out.
5. Add dry basil, toss well, add fresh basil and remove from heat
6. Serve placed in the 6 lettuce cups.
7. If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with kitchen paper before using.
