Pad Kaprao

Ingredients for 2 servings:

• 500 g chicken
• 160 g rice
• 4 shallots
• 4 Thai chili peppers or bird’s eye chilies
• 3 garlic cloves
• ½ cucumber(s)
• 2 eggs
• 1 bunch Thai basil
• 3 tbsp oyster sauce
• 2 tbsp fish sauce
• 3 tbsp sauce (seasoning sauce), alternatively soy sauce
• 2 tbsp palm sugar, alternatively sugar
• 4 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

the Thai breakfast

Cut the chicken into very small pieces. Peel the shallots and garlic and slice thinly. Slice the chilies into rings. Pick the Thai basil leaves, wash them, and slice them into strips. Slice the cucumber. Heat some water for the rice and cook the rice. Meanwhile, add the oil to the wok. Heat the wok and fry the onions and some of the meat. Add the rest a little at a time so the meat is searing rather than cooking in its own juices. Fry until the meat is almost cooked through. Then add the oyster sauce, fish sauce, seasoning sauce, and sugar, stir, and then add the chilies and garlic. Once the garlic has turned slightly translucent, add the Thai basil, simmer gently for two minutes, and remove the wok from the heat. Fry the eggs. Place each rice in a small bowl and tip it upside down onto a plate. Then add the kaprao and place an egg on top. Add the sliced ​​cucumber.