Thai Basil Chicken with Jasmine Rice

Ingredients

• 1 lb ground chicken
• 1,5 cup Thai basil leaves
• 5 piece garlic cloves
• 3 piece Thai bird chilies
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp chicken stock
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1,5 cup jasmine rice
• 4 piece eggs

Instructions

1. 1

   Cook 1.5 cups jasmine rice in 2.25 cups water; keep warm.

2. 2

   In a mortar or on a cutting board, mash 5 garlic cloves and 3 Thai bird chilies into a rough paste.

3. 3

   Whisk 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp chicken stock in a small bowl.

4. 4

   Heat 2 tbsp vegetable oil in a wok over high heat until it shimmers without smoking.

5. 5

   Add the garlic-chili paste and stir-fry 20 seconds until fragrant and just golden.

6. 6

   Add 1 lb (450 g) ground chicken; sear undisturbed for 1 minute, then break apart and stir-fry until no pink remains, about 4 minutes.

7. 7

   Pour in the sauce mixture and toss to coat, letting it reduce and caramelize for 1 minute.

8. 8

   Kill the heat and fold in 1.5 cups Thai basil leaves until just wilted.

9. 9

   Spoon over jasmine rice and top each portion with a crispy fried egg.