Basil Chicken with CharSiew & Orange Sauce

I actually learnt this dish from Derrick and improvised it a bit to suit my own taste. If you are looking for the original recipe, simply visit Lee Kum Kee's official website. They offer a lot of recipes there, but mostly using their own sauces. But anyway, back to my own version, I added some spiciness to it, particularly to suit my own preference and to add another taste to the flavour of the whole, check it out...

Ingredient: (serves 1)

2 pc Chicken Thigh Fillet

1 orange (peel and teared not cut, zested)

2 bunch Sweet Basil (rinsed and cleaned)

2 tbsp Hot Paprika Powder

2 tbsp Char Siew Sauce

5 tbsp Orange Juice

1 tsp Orange Zest

6 petals Chinese Cabbage

2 cloves Garlic

1 tbsp Light Soy Sauce

1 tbsp Vegetable Oil

Method:

1. Marinade the chicken fillets for at least 1 hour with the hot paprika, char siew sauce and orange juice.

2. On a plate, spread the chicken thigh fillet, place on top 1 bunch of basil leafs, 1/2 tsp of orange zest and 2 pieces of orange, wrap the chicken around the ingredients, tie with kitchen string. Repeat the same steps for another piece of fillet.

3. Place the wrapped chicken thigh fillets in preheated oven and roast for 20 minutes at 200 degrees Celsius. Take out, turn the fillets to another side and roast for another 20 minutes. Remember to include all the marinate sauce and the remaining oranges when roasting.

4. Meanwhile, heat oil in a pan, crush the garlic, add in and stir fry with the Chinese cabbage, add light soy sauce, just to give it some taste.

5. On a plate, place the Chinese cabbages, place the roasted chicken thigh fillets on top and pour on top the remaining sauce. Done. Serve hot.