Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked jasmine rice
- 450 mlwater for rice
- 600 graw ground chicken
- 5 clovegarlic, finely chopped
- 2 eachred Thai chilies, finely chopped
- 2 tbspneutral oil
- 2 tbspoyster sauce containing soy and wheat
- 1 tbspfish sauce
- 1 tbspsoy sauce
- 1 tspsugar
- 3 tbspwater for sauce
- 35 gholy basil leaves
Make it
- Rinse and drain the rice. Bring it to a boil with its water, cover and cook on very low heat for 12–15 minutes, then leave covered off the heat for 10 minutes.
- Mix oyster sauce, fish sauce, soy sauce, sugar and sauce water in a small bowl. Have the chicken, garlic, chilies and basil ready before heating the wok.
- Heat the oil in the wok over medium-high heat. Stir-fry garlic and chilies for 20–30 seconds, then add the chicken and break it into small pieces. Cook for 5–7 minutes until no longer pink.
- Add the mixed sauce and stir-fry for 1–2 minutes, until the chicken reaches 74°C / 165°F and the sauce lightly coats it. Turn off the heat and fold in the holy basil until just wilted.
- Fluff the rice and divide among four plates. Spoon the chicken and sauce alongside and serve hot.
Ingredients, recipe context & sources
Ingredient flags: Fish, Shellfish, Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.