Oyster Chicken with Basil
Credit: Lee Kum Kee UK
- 1). Heat a wok, cook the ginger and garlic for 2 minutes with 1 Tbsp oil, then add the chicken stir-fry a while.
- 2). Put oyster sauce, rice wine and sugar into wok, stir-fry over high heat, then simmer at low heat until the liquid had been reduced and has thickened slightly, add sesame oil and Thai basil before turn off the heat.
- Tips: Lee Kum Kee Premium Oyster Sauce can be substituted by Lee Kum Kee Panda Brand Oyster Sauce.