This is a favourite of ours from the thai cuisine. We have purchased a plant and have been growing it during the summer. As we like to have some vegetables as well, we add onion and asian eggplants.
Ingredients for 2 people:
250 gr Chicken Breast (mince finely with a knife)
5 garlic cloves
6 thai chilies
1 onion (cut in wedges)
optional 1-2 long eggplants (cut in 1 cm cubes)
2 tbsp oil (sunflower)
2 tbsp oyster sauce
1 tsp light soy sauce
1 dash of soy sauce
1 tsp sugar
1 cup of holy basil leaves
Mix in a mortar or with a food processor the chilies and the garlic to get flavours out.
In a wok heat the oil and then add the chilli/garlic mix. When it is fragrant add the onion.
Let the onion cook until they start to soft (4-5 minutes). If you like them add the eggplants cube now. Cook for another 5 minutes and keep stirring until they start to get a golden colour.
Now add the finely minced chicken and keep stirring so that it gets cooked well. It should get a nice brown colour as well.
Now it is start to prepare the sauce, add the oyster sauce, the light soy, the soy and the sugar. Mix well.
Now prepare the 2 fried eggs in a separate pan.
Take the wok off the heat, add the holy basil leaves, mix and leave rest for about 1 minute.
You are now ready to serve, best with Rice or Basmati Rice.