Stir-Fried Chicken with Hot Basil

By garciamoss

Ingredients

• 2 2 2 tablespoons vegetable oil
• 1 1 1 large egg, at room temperature
• 1 1 1 tablespoon Thai fish sauce
• 2 2 2 teaspoons Thai black soy sauce
• 1 1 1 teaspoon granulated sugar
• 11 11 1 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
• 5 5 5 ounces ground chicken (preferably thigh meat) or pork
• 1 1 1/8-inch 1/4 long beans, cut crosswise into 1/8-inch slices (about 1/4 cup)
• 1 1/2 1 1/2 1/4 ounces peeled yellow onion, thinly sliced with the grain (about 1/4 cup)
• 6 6 4), grams fresh Thai chiles (about 4), preferably red, thinly sliced
• 3 4 3 4 3 or 4 dried Thai chiles, fried and very coarsely crumbled
• 6 6 1 grams hot basil leaves (about 1 cup), see Note
• To Serve Alongside
• 1 to 1 1/2 1 to 1 1/2 1/2 cups Khao Hom Mali (Jasmine rice)
• Phrik Naam Plaa (Fish sauce--soaked chiles), optional

Details

Servings 1
Adapted from splendidtable.org

Preparation

Step 1

Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides.

When it begins to smoke lightly, crack in the egg and cook for about 5 seconds. It should spit and sizzle violently and the whites should bubble and puff. Decrease the heat to medium and cook the egg, frequently tipping the pan slightly and basting the egg with the oil, just until the white has set and turned golden at the edges and the yolk is cooked the way you like it (I prefer my yolk slightly runny), about 1 minute. Turn off the heat.

Transfer the egg to paper towels to drain, leaving the oil in the wok.

Combine the fish sauce, soy sauce, and sugar in a small bowl and stir well.

Heat the wok again over very high heat. When the oil smokes lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it turns light golden brown, about 30 seconds. Put the wok back on the heat, then add the chicken, long beans, onions, and fresh chiles. Stir-fry (constantly stirring, scooping, and flipping the ingredients) and break up the chicken as you do until the meat is just barely cooked through, about 1 minute.

Add the dried chiles and the fish sauce mixture (add a splash of water, if necessary, to make sure nothing's left behind in the bowl), and stir-fry until the liquid has been absorbed by the meat, 30 seconds to 1 minute more. Turn off the heat.

Just before you're ready to serve, turn the heat back to high, and once the meat is heated through, add the basil, and stir just until it is wilted and very fragrant, 15 seconds or so.

Serve with the jasmine rice, fried egg, and fish sauce--soaked chiles.