a few T of high-temperature cooking oil
(optional) 1 egg
25 g crushed garlic
8 g crushed bird's eye chili peppers
75 g minced shallots
25 g chopped spur pepper
crushed 5 g dried chili peppers
350~400 g ground chicken leg
1 T Japanese soy sauce
1 T Thai oyster sauce
1 T Thai fish sauce
1 t sugar
40 g holy basil leaves
Get a wok as hot as you can, and heat the oil up until it's starting to smoke.
If you are doing a Thai-style fried egg, crack it into a bowl,
and gently lower it into the oil with a ladle. If the oil
temperature is hot enough, it should instantly start to bubble,
and the edges should start to turn brown and crisp in about
30-60 seconds. The egg is done when the yolk just barely starts
to change colour; if it takes more than 60 seconds, you may not
have used enough oil, so ladle a little onto it to finish cooking.
Transfer using a slotted spoon
to a plate lined with paper towel, and reserve to put on top
of the dish at the end.
Alternately, if you’re Japanese, you may prefer just to
crack your raw egg into your rice and mix it up right before
serving, if it is safe to do so.
Add the garlic and bird’s eye chilis to the hot oil.
Cook for up to one minute, during which time the garlic should
brown and the air near the wok should become difficult to
Add the shallots and spur peppers, and cook for up to another minute,
until the oil temperature recovers.
Add the chicken and the dried chili peppers.
Break up the chicken and cook until starting to brown,
Add the sugar and sauces, mix well. We usually premix the
sugar with the sauces before pouring it in.
Continue stirring occasionally
until chicken is mostly done.
If you are using holy basil, wait until the chicken is done,
remove from heat, and stir in the holy basil.
If you are substituting Thai basil, add them in a little
earlier, and stir-fry until the leaves are cooked.
Serve immediately over rice.