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.