bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

This Thai dish, which takes just 15 minutes, needs to be made with the dark meat of the chicken because the breast is too dry. Most supermarkets sell only minced chicken breast, so you'll need to hand-chop it yourself. It's not difficult - you just need a very sharp knife (a cleaver is even better) and a bit of time and patience.
Recipe:
About 125ml cooking oil, divided
500 grams boneless, skinless chicken leg, either minced or hand-chopped 
4 garlic cloves, chopped
4 shallots, chopped
12-15 fresh curry leaves
6-10 red bird's eye chillies, chopped
25ml soy sauce
10ml Thai fish sauce
25ml oyster sauce
30 grams holy basil leaves
2-3 eggs, at room temperature
Steamed white rice

Heat 80ml cooking oil in a wok over a high flame. Add the garlic and stir-fry for a few seconds.
Put the minced chicken in the wok and stir-fry, breaking up clumps of meat with the spatula. Cook until it loses its pink colour, then add the shallots and the curry leaves.
Stir-fry the ingredients for about 30 seconds, then mix in the chillies, soy sauce, fish sauce and oyster sauce.
Reduce the heat to medium, scrape the ingredients to the centre of the wok and simmer for a couple of minutes.
Taste the mixture for seasonings and adjust, if needed.
Stir in the holy basil leaves.
Heat the remaining oil in a skillet. Crack the eggs, add them to the skillet and fry until they're crisp at the edges, with a runny yolk.
Put the rice on two or three plates, add the chicken mixture then top each portion with a fried egg before serving.  



How to cook with annatto, saffron’s subtler stand-in – and 3 simple recipes that use it

Quick Thai chicken recipe: Gai Pad Krapow