Basil Chicken Mince

• 1 1/3 cups minced chicken
• 2/3 pound asparagus or you can use zuchinni, cucumber, courgettes
• 1 tablespoon minced garlic
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon kecap manis
• 2 teaspoons shaoxing
• 1 teaspoon sugar to 2
• 1 handful fresh basil leaves
• fresh chili Sliced
• 2 teaspoons cornflour + Water, optional

1. Cut off the hard ends of the asparagus and cut the asparagus into half.
2. Get the chicken mince ready. If you mince your own, make sure it's very thoroughly chopped up.
3. Add 1 tablespoon of cooking oil to a hot wok.
4. Add 1 tablespoon minced garlic and stir fry for 20 seconds.
5. Add the asparagus. Stir for a minute until it starts to change colours.
6. Add the minced chicken and stir fry quickly.
7. Add 1.5 tablespoon of oyster sauce.
8. Add 1 tablespoon of kecap manis, OR 2 teaspoons of dark soy sauce.
9. Add 3 tablespoon of Shaoxing Huatiao wine.
10. Stir-fry evenly. And then add 1 to 2 teaspoons of sugar to taste.
11. Toss in the basil leaves.
12. Stir fry for a good minute until the vegetables are cooked. Then add in sliced chili. We like to use chili padi.
13. If the vegetables emit too much water and the gravy is runny, then mix 1 to 2 teaspoons of cornflour with twice the amount of water and add to the sauce, stirring quickly. This will thicken the gravy.
14. Serve this as it is with rice or over a large egg omelette.

chicken, cucumber, garlic, oyster sauce, manis, shaoxing, sugar, basil, fresh chili, cornflour

Taken from www.yummly.com/recipe/Basil-Chicken-Mince-1648679 (may not work)