Today I tried something new for you all it’s a Thai famous dish “Thai Basil Chicken”. Thai Basil Chicken is a spicy dish with ground chicken, basil leaves and chillies. It is one of the favourite Thai street food dish of Thai people. It is preferred with rice for better taste.
Preparation time: 15 min
Cook time: 5 min
Total time: 20 min
1. One egg
2. Two tblsp of oil for frying
For Basil Chicken:
1. One chicken breast or any other boneless chicken about 200 gm.
2. Five cloves of garlic
3. Four Thai chillies
4. One tblsp oil for frying
5. One tsp of oyster sauce
6. Half tsp of soy sauce
7. Half tsp of sugar
8. One splash of dark soy sauc
9. One handful of Thai Basil leaves
Instructions:
Fry the egg:
1. Keep frying pan on hob with medium flame and heat about 2 tbps of vegetable oil.
2. When oil become hot and sizzling, drop in the egg. Splash some hot oil onto the top of egg and don’t flip the egg unless you want.
3. When egg is cooked according to your likeness. Take it out and drain excess oil from it.
Basil Chicken:
1. Cut the chicken into small pieces.
2. Mince the garlic and chillies with knife. They don’t need to be super fine, you just want to bring out the oil and flavours from garlic and chillies.
3. Now it’s time to cook heat the wok and add about 1 tblsp of oil to the pan.
4. When the oil is hot add chillies and garlic to it. Sauté it for 20 sec or until it get fragrant.
5. Toss in your chicken. Keep stir frying continuously; until your chicken get cooked fully. If it get started dry add just some splash of water.
6. Add 1 tsp of oyster sauce, ½ tsp of light soy sauce, ½ tsp of sugar and finally add dark soy sauce and stir it for another 30 seconds.
7. Grab handful of holy basil, toss it in pan and fold it into chicken and then turn off fire. Holy basil should not be cooked more than 5 seconds; it will continue to cook with the existing heat of chicken. This step is too important because if you cook the Basil for too long it loses some of its glorious flavour and get slightly chewy.
8. Now your Thai Basil Chicken is ready serve it with rice.
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| Thai Holy Basil Chicken- Pad Kra Pao Gai |
Preparation time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients Required:
For the egg:
1. One egg
2. Two tblsp of oil for frying
For Basil Chicken:
1. One chicken breast or any other boneless chicken about 200 gm.
2. Five cloves of garlic
3. Four Thai chillies
4. One tblsp oil for frying
5. One tsp of oyster sauce
6. Half tsp of soy sauce
7. Half tsp of sugar
8. One splash of dark soy sauc
9. One handful of Thai Basil leaves
Instructions:
Fry the egg:
1. Keep frying pan on hob with medium flame and heat about 2 tbps of vegetable oil.
2. When oil become hot and sizzling, drop in the egg. Splash some hot oil onto the top of egg and don’t flip the egg unless you want.
3. When egg is cooked according to your likeness. Take it out and drain excess oil from it.
Basil Chicken:
1. Cut the chicken into small pieces.
2. Mince the garlic and chillies with knife. They don’t need to be super fine, you just want to bring out the oil and flavours from garlic and chillies.
3. Now it’s time to cook heat the wok and add about 1 tblsp of oil to the pan.
4. When the oil is hot add chillies and garlic to it. Sauté it for 20 sec or until it get fragrant.
5. Toss in your chicken. Keep stir frying continuously; until your chicken get cooked fully. If it get started dry add just some splash of water.
6. Add 1 tsp of oyster sauce, ½ tsp of light soy sauce, ½ tsp of sugar and finally add dark soy sauce and stir it for another 30 seconds.
7. Grab handful of holy basil, toss it in pan and fold it into chicken and then turn off fire. Holy basil should not be cooked more than 5 seconds; it will continue to cook with the existing heat of chicken. This step is too important because if you cook the Basil for too long it loses some of its glorious flavour and get slightly chewy.
8. Now your Thai Basil Chicken is ready serve it with rice.
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