Chicken with Potatoes and Basil Leaves
Recipe type: Malaysian flavor with Thai influence
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Chicken with Potatoes and Basil Leaves in dark soy sauce
  • Chicken thighs - sliced
  • Potatoes - cut into chunks (I used petite potatoes)
  • Basil leaves
  • Minced garlic - as much as you want
  • Sauce:
  • 2 tbsp tamarind juice (add warm water to tamarind paste)
  • 2 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 2 tsp brown sugar
  1. Steam potatoes in a bamboo steamer for about 10 minutes.
  2. Heat a pan with some oil covering its surface, transfer potatoes to the pan and pan fry till you get golden crusts on both sides. Remove from the pan.
  3. Add some oil to the pan and then add in the minced garlic.
  4. Add chicken slices and cook them with garlic till it's cooked
  5. Add in the cooked potatoes and basil leaves into the pan.
  6. Add the sauce ingredients to the pan. Stir fry for few minutes and the dish is ready to be served with a bowl of rice!
Recipe by Chloe's Food Snapshots & Recipes at