Summary

Ingredients

• 400 g chicken breast
• 5 cloves garlic
• 2 Thai chilli pepper (s)
• 2 tablespoon oyster sauce
• 2 tablespoon soy sauce, light
• 2 tablespoon soy sauce, dark, sweet
• 1 tablespoon palm sugar or brown sugar
• 2 egg (s)
• 1 handful Thai basil or Krapao (Holy Basil)
• 2 port. rice

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Instructions

1. Cook rice according to package instructions.
2. Peel the garlic cloves and mash them together in a mortar. Cut the chicken into small cubes.
3. Prepare fried eggs in Thai style. To do this, fry the eggs in a lot of oil in the wok so that the base becomes crispy. I use sunflower oil for this because it can be heated up and has no taste. As soon as the bottom is firm, carefully loosen the edge of the egg and let the oil run under it. Hold the wok at an angle and use a spoon to pour the hot oil over the glassy areas of the egg white. Then put the crispy fried egg aside on a plate with spread kitchen paper.
4. Pour the excess oil out of the wok so that only about 2 tablespoons of oil remain. Fry the garlic and chillies in it for about 20 seconds. Then add the chicken pieces and stir-fry the meat through. Add sugar, oyster sauce, light and dark soy sauce and stir well. Add the basil leaves and turn the heat down to prevent the leaves from turning black.
5. Serve with rice and the fried egg.