stir-fried chicken [phat khee mao kai]


phat kee mao kai

phat kee mao kai

  • 2 cups minced chicken breast or tenderloin 
  • 5 hot chilies 
  • 15 cloves chopped garlic 
  • 4 chopped coriander roots 
  • 1/4 cup holy basil leaf 
  • 1 red spur chili,  sliced diagonally 
  • 1 tsp sugar 
  • 2 tbsp fish sauce 
  • 2 tbsp oyster sauce 
  • 1/4 cup chicken stock 
  • 2 tbsp cooking oil 
  • crisp-fried holy basil leaves for garnish 
  1. Pound the chili, garlic and coriander roots well to obtain a smooth paste. 
  2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done . 
  3.  Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add holy basil leaves and spur chili, and stir again. Turn off the heat. 
  4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. 

Serves 4

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