Thai Basil Chicken with Jasmine Rice

Ingredients

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

Instructions

1. 1

   Rinse 1.5 cups jasmine rice until the water runs clear, then cook with 2.25 cups water in a covered pot for 18 minutes until tender and steaming.

2. 2

   In a mortar or mini chopper, pound 5 garlic cloves and 3 Thai bird chilies into a coarse paste.

3. 3

   Whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp fish sauce, 1 tsp sugar and 2 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 for 20 seconds until fragrant and just golden.

6. 6

   Add 1 lb (450 g) ground chicken, breaking it apart, and sear for 3-4 minutes until the edges caramelize.

7. 7

   Pour in the sauce mixture and toss for 1 minute until it clings to the meat and reduces slightly.

8. 8

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

9. 9

   In a separate skillet, fry 4 eggs in 3 tbsp hot oil until the whites are crispy and lacy at the edges but the yolks remain runny.

10. 10

    Serve the basil chicken over jasmine rice, top each portion with a fried egg, and finish with a squeeze of lime.