Thai basil chicken

Ten minutes at the stove, so have everything chopped and the sauce mixed before the wok goes on. There is no time once the mince is in.

Serves

4 people

Prep

10 minutes

Cook

10 minutes

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From the shop

Start with 600 g of chicken mince. Pork mince is the traditional choice and cooks the same way.

Let the mince sit and catch in the wok before you break it up. A few browned edges make the difference between this and a boiled mince.

Ingredients

• 600 g chicken mince
• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 2 long red chillies, sliced, or more to taste
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup Thai basil leaves, or ordinary basil
• Steamed jasmine rice, to serve
• 4 fried eggs, to serve (optional)

Method

1. Mix the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
2. Heat a wok over the highest heat until it smokes. Add the oil. Add the garlic and chilli. Stir for 15 seconds.
3. Add the mince. Press it flat. Leave it for 1 minute to brown, then break it up and stir fry for 3 minutes until cooked through.
4. Pour in the sauce. Toss for 1 minute until it coats the mince.
5. Take the wok off the heat. Stir the basil through until it wilts.

Serve it

Serve over jasmine rice with a fried egg on top.