serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Capsicum
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 garlic cloves
- 1 red capsicum
- 2 tbsp vegetable oil, plus ½ cup extra for frying the eggs
- 3 chicken thigh fillets
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp caster sugar
- 2 cups loosely packed basil leaves
- 4 eggs
- steamed rice, to serve
- 1 short cucumber, thinly sliced, to serve
- lime wedges, to serve
Instructions
- Roughly chop the garlic. Remove the seeds from the capsicum and roughly chop it into pieces around the same size as the garlic. Chop the chicken thigh fillets into a very coarse mince.
- Heat a wok or large frying pan over medium-high heat until hot, then add the oil. Add the garlic and capsicum and stir-fry for about 2 minutes or until fragrant. Add the chicken and stir-fry for around 3 minutes. Add the fish sauce, oyster sauce and caster sugar and stir-fry for another 1-2 minutes, then stir through the basil leaves and remove from the wok.
- Brush out the wok and return to the heat. Add the extra oil to the wok and fry the eggs 1-2 at a time until they’re puffy. Serve the eggs on top of the chicken with steamed rice, sliced cucumber and lime wedges.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Capsicum
