Stir-fried Thai Holy Basil with chicken or known as pad kra pao gai (ผัดกระเพราไก่). is the most popular for local Thai people, also is the most beloved Thai street food dish.
This menu is easy to cook. When you tried once, this dish will be one of your top of favorite food.
Thai Holy Basil is the most important spice according to it's unique scent and texture. It is quite difficult to find the fresh one in western countries.
EATSI Thai - Freeze Dried Thai Holy Basil is the perfect alternatives. It is most like fresh Thai Holy Basil. It is easy to use by soaking water 10 seconds in order to reform as similar as the fresh one.
Ingredients
For the fried egg
1 egg
2 tablespoons of oil for frying
For the basil chicken
200 grams chicken breast
5 cloves of garlic
4 – 10 Thai chilies
1 tablespoon oil for frying
1 teaspoon of oyster sauce
1/2 teaspoon of light soy sauce
1 splash of dark sweet soy sauce
1/2 teaspoon sugar
EATSI Thai - Freeze Dried Thai Holy Basil is a must
EATSI Thai - Freeze Dried Thai Holy Basil (ใบกะเพราฟรีซดราย พร้อมปรุงอาหาร)
Instructions
First, fry the egg
Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don't flip the egg, unless you really want to). After the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.
Stir-fried Holy Basil chicken
Preparing
1. Cut the chicken into small bite sized pieces. Rinse and peel the garlic and chilies, mince them with a knife. They don't need to be super fine,
2. Unpacked EATSI Thai Holy Basil and soaking in the fresh water.
It's time to start cooking.
1. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
2. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant.
3. Toss in your chicken. Keep stir frying continuously.
4. If it starts to get dry, add just a tiny splash of water.
5. Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce.
6. Keep stir frying for about another 30 seconds.
7. Grab a handful of EATSI Thai Holy Basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat.
(The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy)
Noted: content from https://www.eatingthaifood.com/thai-basil-chicken-recipe-pad-kra-pao-gai/