Categories: Asian

Ingredients

• 2 tablespoons oil
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped)
• 10 oz ground chicken
• 6 bird’s eye chilies, chopped and pounded with a mortar and pestle, or 1-2 fresh jalapeno cut into slivers
• 1 1/4 tablespoons fish sauce
• 1 teaspoon palm sugar or sugar to taste
• 1/2 teaspoon kecap manis or sweet soy sauce
• 1 big bunch Thai basil leaves, lower stems removed
• 3 dashes white pepper

Directions

1. Add the oil into a heated wok, follow by the chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the ground chicken into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

2. When the chicken meat changes color, toss in the chilies, fish sauce, palm sugar, and sweet soy sauce. Stir to combine well. Add in the basil leaves and do a few quick stirs until the basil leaves wilted and you smell the exotic fragrance of the basil leaves. Add the white pepper into the dish, do a final stir, dish out and serve immediately.

3. Cook’s Notes:

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