English35 min
Thai basil chicken
Ground chicken with garlic, fish sauce, and a lot of basil, over jasmine rice, with a fried egg. Four plates.
Keeps: Fridge 2d · Don't freeze. Eat cooked fish within 2 days. Don't refreeze it after it has been thawed.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
560
Calories
2,240 kcal in this batch
Protein
34.6 g
Fat
22.5 g
Carbs
52.2 g
Per serving stays put. Amounts follow the headcount.
Ingredients
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Rinse the rice. Boil it with the salt and 2 1/4 cups of water. Cover and cook on low 15 minutes. Rest off the heat.
- 2
Stir the fish sauce, the soy sauce, the oyster sauce, and the sugar.
- 3
Heat 1 tablespoon of the oil in a wide pan until it shimmers. Add the chicken. Break it up. Cook until it browns, about 5 minutes.
- 4
Push the chicken aside. Add the garlic and the chili flakes. Cook 30 seconds, until it smells sweet, not brown.
- 5
Pour in the sauce. Toss 1 minute. Turn off the heat. Stir in the basil. It should wilt, not fry.
- 6
Fry the eggs in the rest of the oil. The yolks should still be runny.
- 7
Rice on the plate, chicken on the rice, egg on top.
Cook's notes
Grocery basil is milder than Thai holy basil. Use it anyway. Do not cook the basil more than a few seconds or it turns black and bitter. The fish sauce is the salt. Taste before you add any. A fried egg on top is the usual plate. If the pan is crowded, the chicken steams instead of browning. One teaspoon of chili flakes is a warm plate, not a dare.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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