Thai Basil Chicken

Instructions

1. Step 1

   Rinse the rice in a fine-mesh sieve until the draining water is mostly clear. Put it in the saucepan with 1 7/8 cups (450 ml) water, reserving 1/8 cup (30 ml) for the sauce. Bring to a boil over high heat; cover, reduce to low heat, and cook for 12 minutes.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr Jasmine Rice, 450.0 ml Water

   Cookware: fine mesh sieve, saucepan, Saucepan Lid

2. Step 2

   Remove the covered saucepan from the heat and let the rice rest for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: saucepan, Saucepan Lid

3. Step 3

   Combine the oyster sauce, fish sauce, soy sauce, sugar, and reserved 1/8 cup water in a small bowl, stirring until the sugar begins to dissolve.

   Ingredients used: 30.0 ml Fish Sauce, 12.0 gr Granulated Sugar, 15.0 ml Light Soy Sauce, 45.0 ml Oyster Sauce, 30.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Heat 2 tbsp (30 ml) oil in the wok over medium heat. Fry the eggs until their edges are crisp and their whites are fully set, then transfer them to a serving plate.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 piece Egg, 30.0 ml Vegetable Oil

   Cookware: serving plate, spatula, wok

5. Step 5

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) oil. Add the garlic and chilies and stir-fry until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Garlic, 4.0 piece Thai Chili, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Add the chicken and stir-fry, breaking apart any clumps, until cooked through and the thickest pieces reach 74°C.

   Timer: 6 min (fixed)

   Ingredients used: 600.0 gr Chicken Thigh

   Cookware: spatula, wok

7. Step 7

   Pour in the prepared sauce and stir-fry until it coats the chicken and becomes slightly glossy.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

8. Step 8

   Remove the wok from the heat, add the basil, and toss just until the leaves wilt.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Thai Basil

   Cookware: spatula, wok

9. Step 9

   Fluff the rice and divide it among four plates. Spoon the basil chicken alongside and top each serving with a fried egg.

   Cookware: saucepan, serving plate, spatula