Pad Kra Pao Gai

Ingredients for 2 servings:

• 400 g chicken breast
• 5 cloves garlic
• 2 Thai chili peppers
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark, sweet
• 1 tbsp palm sugar or brown sugar
• 2 eggs
• 1 handful of Thai basil or Krapao (Holy Basil)
• 2 servings of rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thai chicken with fried egg and rice

Cook rice according to the package instructions. Peel the garlic cloves and crush them together in a mortar and pestle. Cut the chicken into small cubes. Prepare the fried eggs “Thai style.” To do this, fry the eggs in a large amount of oil in a wok until the bottom is crispy. I use sunflower oil because it can withstand high temperatures and is neutral in flavor. Once the bottom is firm, carefully loosen the edge of the egg and let the oil run underneath. Tilt the wok and use a spoon to pour the hot oil over the still-transparent parts of the egg white. Then set the crispy fried egg aside on a plate lined with a paper towel. Drain the excess oil from the wok, leaving only about 2 tablespoons of oil left. Sauté the garlic and chilies for about 20 seconds. Then add the chicken pieces and cook the meat thoroughly, stirring constantly. Add the sugar, oyster sauce, and light and dark soy sauce, and mix well. Add the basil leaves and reduce the heat to prevent the leaves from turning black. Serve with rice and the fried egg.