This recipe is perfect for a filling main meal. Served on top of a bed of rice, and with a non-optional fried egg.
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How to tailor the recipe to your tastes
All of the aromatic ingredients are rough quantities. More or less chillies can be added to your liking. If you prefer a sweeter stir fry simply add in some more palm sugar.
What kind of chicken should I use?
You can use any type of boneless chicken, skin-on or skinless, depending on your preference. The chicken can also be replaced with pork or beef, if you prefer. Simply chop it into a coarse mince for a great texture when stir fried.
- 250g chicken
- 1/2 tsp of salt
- 3 tsp fish sauce
- 3 cloves of garlic
- Asian shallot, roughly double the quantity of garlic cloves
- 2 to 20 birds eye's chillies, depending on your heat preference
- 1 tbsp neutral cooking oil
- 20g shredded palm sugar
- 2 tbsp oyster sauce
- Pinch black pepper
- 100ml water or chicken stock
- Handful of thai sweet basil or holy basil
- 1 fried egg
- Dice your chicken into rough 1cm cubes. Marinate with the salt and 2 tbsp fish sauce. Let it rest at room temperature for 15 minutes.
- Roughly chop your garlic, Asian shallot and Birdseye chillis. Then bash everything in a mortar and pestle to create a rough paste.
- Heat up a wok to a medium heat. Add in your oil and stir fry the chicken until it is lightly golden in colour.
- Add the garlic/shallot/chilli paste and fry on high power. Then add in the palm sugar to balance the chilli heat.
- When much of the rawness of the aromatics have been cooked out (approx 2 mins) add the last tbsp of fish sauce, the oyster sauce and a pinch of black pepper. Then add in the water or chicken stock.
- Cook until a light coating sauce has been achieved. This should not take long.
- Then drop in a handful of holy basil or sweet basil. Turn off the heat immediately and let the basil wilt in the residual heat.
- Serve over plain white rice with non-optional crispy edged fried egg on the side
Feeling inspired? Check out Lap Fai Lee's article on the other best stir-fries for wok cooking.