1 egg or up to your discretion
2 tablespoons of oil for frying
Thai Basil chicken
1 chicken breast (or any other cut of boneless chicken, about 200 grams)
5 cloves of garlic
4 Thai chilies
1 tablespoon oil for frying
1 teaspoon of oyster sauce
½ teaspoon light soy sauce
1 splash of dark soy sauce
½ teaspoon sugar
1 handful of Thai holy basil leaves
1. It is best to first cook the rice. A rice cooker is the best as you can put the rice in and then concentrate on the other ingredients. If the rice is cooked before you start then you won’t have to wait around until the end.
2. You will need to fry the egg/s. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on a medium to high heat.
3. When the oil is hot, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (be careful). Once the egg is ready to how you like, take it out and drain the excess oil. Place on some paper towel and plate to save it for later.
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