a few T of high-temperature cooking oil
75 g minced shallots
25 g minced garlic
8 g minced bird's eye 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
(optional) 1 egg
Get a wok as hot as you can, heat oil up until it's starting to smoke,
then add the shallots, garlic, and chili peppers. Cook for one
minute, until things start to brown.
If you can't find good shallots, you can make do with purple cooking
onions. Possibly even yellow ones, though the experience will end up
being quite different.
If you don't like onions, garlic and chili peppers, you shouldn't be
making this dish.
If you can't find bird's eye chili peppers, you should probably look
harder, and when you find a good supply, freeze them and use them
straight from frozen.
Add the chicken. Break it up and cook until starting to brown,
If you don't like chicken, you can make this dish with any other kind
of protein, including tofu (with as much moisture pressed out of it as
you can). You can chop the chicken up instead of grinding it if you
prefer, but a good butcher should offer to grind chicken to order.
Do not add more than the given amount, or the wok will cool off too
far and the dish won't brown or taste right. If you want more, cook
it in multiple batches.
Mix together the soy sauce, sugar, oyster sauce and fish sauce,
pour over the chicken, and mix it in. Continue stirring occasionally
until chicken is mostly done.
If you can find good sweet Thai soy sauce, you should use it instead
of the Japanese soy sauce and sugar. If you can't find Thai oyster
sauce, you can try Chinese oyster sauce, but it will taste different;
likewise fish sauce.
Add the holy basil leaves, stir-fry until the leaves are cooked.
If you can't find holy basil in a Thai or Indian store, you can
substitute Thai (cinnamon) basil leaves (horapha) for a different
If you manage to use up all the liquid in your pan, well done.
Add some water to deglaze. Serve immediately.
In Thailand, the dish would usually be served with a Thai-style
shallow-fried egg. We like it over Japanese tamago no gohan
(raw egg mixed into hot rice).