Thai Basil Chicken 九层塔炒鸡肉
Thai Basil Chicken (Pad Kra Pao in Thai) is a popular and delicious dish served with white rice and top with a egg. It is a quick stir-fry usually with minced (ground) chicken and Thai basil that can be done within 15 minutes. Ingredients are usually readily available in most Asian or Chinese kitchens.
I cooked this tasty one dish meal with my homegrown Thai basil (holy basil) using cubed boneless chicken thigh meat. You can use sweet basil too if you can’t find Thai basil (holy basil) in your country.
Thai basil from my little garden 自家种的九层塔
Thai Basil is a popular herb for use in Thai, Vietnamese, Laotian and Cambodian cuisines. The leaves are often used in fresh and stir-fried with meat or added to Vietnamese beef soup (known as ‘pho’)
Thai Basil Chicken
- 400 g chicken thigh skinless/boneless
- 1.5 tbsp chopped garlic
- 1.5 tbsp chopped shallot
- 1.5 tsp minced ginger
- 1-2 chillies cut finely
- 30-35 Thai basil leaves rinse & dap dry with kitchen paper
Sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 tsp dark soy sauce
- 1.5 tbsp water added last
- dash of pepper added last
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Cut chicken meat to cubes. Combine the seasoning (without the water) together in a small bowl and stir well.
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Heat up frying pan and add adequate oil, then throw in the chopped garlic, minced ginger and chopped shallots and fry till aromatic. (add in the chillies too, if want the chicken to be spicy)
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Drop in the chicken meat and fry well to almost cooked. Then pour in the sauce and continue to fry for about 2 minutes till the sauce nearly dries up. Taste the saltiness of the chicken meat and add 1.5 tablespoons of water if necessary and stir well.
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Lastly add basil leaves and stir till almost wilted (about 30 seconds). Off heat add dash of pepper and serve immediately with white rice and top up with fried egg. Enjoy!
Nutrition
泰式九层塔炒鸡肉
泰式九层塔炒鸡肉是一个超级好吃的经典泰式小炒。配上九层塔叶的独特香味和简单的食材及酱汁配置为这道菜增色不少，是一道很下饭的泰式菜肴
材料:
- 400克 无骨鸡腿肉 (去了皮)
- 1.5汤匙 蒜头,剁碎
- 1.5汤匙 小葱头,剁碎
- 1.5茶匙 姜末
- 1-2 辣椒, 切细
- 30-35 九层塔叶 , 冲洗干净，用厨房汁吸干水分
酱料
- 2汤匙 耗油
- 1汤匙 鱼露
- 2茶匙 黑酱油
- 2茶匙 细糖
- 1.5汤匙 水 （最后放）
- 胡椒粉，适量 （最后放）
做法：
- 鸡腿肉切成丁状备用。将酱料混合均匀。
- 加热炒锅，放入适量的油，将蒜头碎，姜末及小葱碎一起爆香（喜欢鸡肉更辣的话，可以这时候放入辣椒一起炒）。
- 放入鸡肉炒至差不多熟，倒入调好的酱汁快炒约2分钟至酱汁稍微收干。试一下鸡肉的味道，觉得太咸的话，就加入1.5汤匙水调开咸度，再拌匀。
- 最后丢人九层塔叶翻拌均匀即可（约30秒）。熄火撒上适量的胡椒粉即可盛出。然后再配上一个煎蛋，盖在米饭上就可以开动了！
- 不想吃鸡肉，可以用猪肉或牛肉代替。
Source: https://www.anncoojournal.com/thai-basil-chicken/
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