Quick and easy Thai minced chicken with basil
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Quick and easy Thai minced chicken with basil


Susan says

Gai pad krapow, sometimes called pad krapow gai, is a popular Thai dish that's very easy to cook. It makes for a fantastic lunch, especially when topped with a fried egg and served over rice.

This tastes best when made with minced chicken leg, because the meat is more moist than the breast. But minced chicken leg isn't easy to find in the market, and chopping it yourself takes quite a bit of time. If you can only find chicken breast, just make sure you don't overcook the dish.

80ml (¼ cup and 4tsp)
cooking oil, divided
500g (18oz)
minced boneless, skinless chicken leg or breast
garlic cloves, peeled
shallots, peeled
red bird's eye chillies, or another type of small, hot chilli, such as serrano
20ml (4tsp)
light soy sauce
10ml (2tsp)
fish sauce
20ml (4tsp)
oyster sauce
30g (1oz)
holy basil leaves
eggs, at room temperature
Steamed rice, enough for two or three

Roughly mince the garlic, then halve the shallots and thinly slice them. Cut the chillies into thin rounds, squeezing out and discarding the seeds as you go. Put the soy sauce, fish sauce and oyster sauce in a small bowl and stir until the ingredients are combined.


Place a wok over a high flame and when it's hot, add 30ml (2tbsp) of oil. When the oil is hot, add the garlic and stir-fry until it's fragrant.


Add the minced chicken to the wok and stir-fry, breaking up the clumps of meat with the spatula. Stir-fry until the meat loses its pink colour, then stir in the shallots. Stir-fry for about 30 seconds.


Add the chillies and the sauce mixture and mix well. Turn the heat to mediium, scrape the ingredients to the centre of the wok and simmer for about three minutes, or until the meat is cooked, stirring occasionally.


Taste the mixture for seasoning and correct, if necessary. Stir in the holy basil leaves, then turn off the flame under the wok.


Heat the remaining oil in a small skillet and when it's hot, fry the eggs one at a time until they're crisp at the edges, the white is slightly puffy, and the yolk is still runny. After each egg is fried, blot it on a paper towel.


Divide the hot steamed rice between two or three plates. Divide the gai pad krapow between the plates, then top each portion with a fried egg. Serve immediately.


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