It is very important during preparation that all ingredients are prepared, as the actual cooking process is very quick. It is advisable to prepare the rice before beginning, as the dish tastes best fresh and warm.
Prepare the rice as instructed.
Cut the chicken into bite-sized pieces. Peel the garlic. Clean the chillies. Work the garlic and chillies with a mortar until there are only small scraps left. There should be no paste, garlic and chillies should just be well chopped up and mixed together. Mix the sauces and sugar in a small container.
Preheat a wok to the highest setting and heat up about 3 tablespoons of oil. Beat in the egg and fry for about 30 seconds. Always pour some of the hot oil over the egg instead of turning the egg. The yolk should still be slightly runny. Remove the egg from the wok and half of the remaining oil as well.
Now put the garlic and chilli mixture into the wok, stir briefly and add the chicken directly. Fry, stirring constantly, until the meat is almost done. Stir the sauces again and add to the meat. Continue frying for about a minute. If the dish gets very dry at this point, you can help out with a sip of water.
Now take the wok off the heat. Add the Thai basil and stir in. The residual heat is sufficient to warm up the basil.
Put the rice on a plate, add the egg on top and the meat on the side.
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