Thai Basil Chicken with Crispy Fried Eggs
Garlicky, chilli-hot minced chicken tossed with basil and spooned over jasmine rice, crowned with a lacy-edged egg.
Ingredients
- Boneless chicken thighs400 g
- Garlic4 cloves
- Bird's eye chillies2-3 pc
- Thai basil1 bunch
- Oyster sauce1 1/2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Eggs2 pc
- Jasmine rice1 cup
- Vegetable oil3 tbsp
Method
- 01
Rinse the rice, put it in a pan with 1 1/4 cups water and bring to the boil, then cover and simmer on the lowest heat for 12 minutes and leave to rest off the heat for 10 minutes.
- 02
While the rice cooks, chop the chicken into small pieces and pound the garlic and chillies to a rough paste.
- 03
Heat the oil in a wok over medium-high heat and fry the eggs one at a time for about 2 minutes each, spooning hot oil over them until the edges crisp but the yolks stay runny, then lift out.
- 04
Pour off all but 1 tbsp of oil, fry the garlic and chilli paste for 30 seconds, then add the chicken and stir-fry for 5-6 minutes until cooked through with no pink left.
- 05
Add the oyster sauce, fish sauce, sugar and a splash of water and toss for 1 minute, then take the wok off the heat and stir in the basil leaves until they wilt.
- 06
Serve the chicken over the rice with a fried egg on top.
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