340 g boneless and skinless chicken (sliced)
¼ cup chinese black vinegar (substitute with Shaoxing wine)
¼ cup chicken stock
¼ cup soy sauce
3 cloves garlic (thinly sliced)
2 shallots (thinly sliced)
4 large red chillies (thinly sliced)
½ cup sweet basil leaves (substitute with other varieties of basil)
½ yellow onion (sliced)
2 long beans (roughly chopped)
3 tbsp palm sugar
1 tsp cornstarch
1 tbsp sesame oil
1 tbsp fish sauce
2 tbsp vegetable oil
| Use chicken breast or thigh as a substitute