Aug 27th, 2017
Author: Janet Wahlquist
- 450g minced chicken (mixed dark and white meat)
- 7 cloves of garlic, peeled
- 3-4 bird’s eye chilies (depending on your heat tolerance)
- 1 large shallot, peeled and roughly chopped
- 2 tbsp vegetable oil
- 1 tbsp fish sauce (make sure you use Thai and not Vietnamese)
- 2 tbsp thin/light soy sauce or seasoning sauce
- 1 tbsp dark sweet soy sauce
- 1 tbsp oyster sauce
- 1 cup holy basil leaves, packed
Chop up garlic, chilies, and shallot all together until you get a coarse paste. If you have a mini-chopper, pulse them into a coarse paste.
Heat up vegetable oil in a wok or deep frying pan over medium-high heat. Add paste and fry until fragrant.
Add chicken to the pan/wok and break it up with a spatula into small pieces.
Add the remaining ingredients (except the basil leaves), correcting seasoning as needed. Once the meat is cooked through, check the amount of liquid in the skillet. If it’s too dry, add a little bit of water or chicken broth.
Before taking the pan/wok off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
Serve over rice. A Thai-style crispy fried egg on top for some extra protein!