March 17, 2016
Peter Penguin says...
- 3 cloves garlic
- 2 large red chilies, seeds removed
- 500g chicken thigh (you can use breast, or a mixture of the two)
- 1 tbsp oyster sauce
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- ½ tsp caster sugar
- Handful Thai basil leaves
- a wedge of lime and a fried egg (optional), to serve
- Roughly chop the garlic and chilli together on a board.
- Coarsely chop the chicken to your preferred consistency and mix through the oyster sauce.
- Heat a wok and add in the oil. Fry the garlic and chili for a few minutes until fragrant and then add in the chicken.
- Mix the chicken with the chilli and garlic and distribute it over the surface of the wok for a minute or two to caramelise slightly. Toss, then allow to sit in contact with the wok again for another minute.
- Add in the fish sauce and sugar, toss and continue to fry for another minute or so, moistening with a little water or stock if it starts to get too dry.
- Stir through the basil leaves and remove from the heat.
- Top with a fried egg and serve with rice and a wedge of lime.