Summary

Ingredients

• 2 teaspoons fish sauce
• 2 tablespoon oyster sauce
• 60 ml coconut milk, thin
• 0.5 teaspoon ½ sugar, brown
• 2 ½ tablespoon oil
• 6 cloves garlic, finely chopped
• 1 tablespoon jelly (chili jelly), to taste
• 500 g skinless chicken breast, thinly sliced
• 1 handful Thai basil
• 1 chilli pepper (s), red or green, pitted, cut into thin strips for garnish

For the jelly: (chili jelly)

• 80 ml oil
• 2 shallot (s), finely chopped
• 40 g chilli flakes, dried
• 0.5 teaspoon ½ palm sugar
• 3 teaspoons sugar, brown
• some water

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Instructions

1. For the chili jelly:
2. Heat the oil in a small saucepan and brown the shallots and garlic in it. Add chilli flakes and palm and brown sugar and stir well. Add a little water and let everything simmer until a thick mass has formed.
3. Use as a dip or seasoning side. The jelly can be kept well sealed in a jar in the refrigerator for several weeks.
4. For the chicken, mix the fish sauce, oyster sauce, coconut milk and sugar in a small bowl. Heat the oil in a wok or pan, add half of the garlic and fry until golden brown. Add half of the chilli jelly, or if you like, fry for another 2 minutes until it smells fragrant. One should be very careful with the jelly because it is hot as hell.
5. Now fold in half of the meat and fry for 2-3 minutes over high heat until it is cooked through. Take everything out of the wok and do the same with the second half of the ingredients. Put the seared meat back into the wok, pour on the sauce and continue to fry for a few seconds until the meat is cooked through. To taste.
6. Fry the basil in a saucepan with hot oil, ATTENTION: risk of splashing.
7. Place the dish on a serving platter and garnish with the fried basil and a few chilli strips. Serve with chili jelly.