When you have kids around, there are not much things you can order at Thai restaurant. They do not take spicy food, they do not fancy seafood and they do not like tangy food as well.. Therefore, one of the most dishes that we ordered is this Thai basil chicken and Thai fish cake..
The reason is it is of a rather familiar taste to Chinese cuisines and we can request to opt out of chillies. In addition, usually minced chicken was used which is softer and the gravy is just nice for kids to eat with steaming white rice.
I did read up some recipe in the internet but based on what I have eaten, I believed I can replicate rather easily since it is a stir fry dish.
All stir fry dish are easy and this dish is no exception. It is extremely east and fast to prepare that have only about 3 steps. Possibly that is also the reason why this is common at the road side stores in Thailand . Though simple, this tasty and aromatic dish is delish to go with white rice .
As the name suggest, besides chicken, the dish is flavoured by Thai basil. This is not the western basil but a strong flavoured herbs that is also common in Chinese cuisines. As per Wikipedia,
“Thai basil (Thai: โหระพา, rtgs: horapha, ISO: h̄oraphā, pronounced [hǒː.rá(ʔ).pʰāː]; Vietnamese: húng quế) is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavour, described as anise– and liquorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.” (Source: https://en.wikipedia.org/wiki/Thai_basil)
In Taiwan, there is another dish named “three cups chicken” also used substantial amount of Thai basil leaves. If you are interested, you can refer to this post: Three Cups Chicken or Sanbeiji (三杯鸡） or click on the picture above. If you buy a bundle of Thai basil, beside this dish, you can also use to cook the above dish which is well liked by the Chinese.
WHAT IS REQUIRED
Servings: 3-4 adult servings
- 200 grams of minced chicken/pork
- 1 tablespoon of minced garlic
- 5 sprigs of Thai basil leaves
- 2 tablespoons of fish sauce
- 1 teaspoon of sugar
- 1-2 bird eye chilli (optional)
- 2 dashes of white pepper
STEPS OF PREPARATION
- Mix the minced chicken with a few tablespoons of water to separate the minced meat. This method of stir frying minced meat will ensure your minced meat will not become a lump when cooked.
- In a wok, heat up one tablespoon of cooking oil, sauté the minced garlic until aromatic. Add the minced meat, stir fry until the minced meat is set. Add the Thai basil leaves, fish sauce and sugar. Stir fry for another 1-2 minutes for the flavour to develop. Off the heat and sprinkle dashes of white pepper and red cut bird eye chilli (if preferred). The entire stir frying process shall use high heat and the most it took is 3-4 minutes for stir frying.
- The dish is best served hot with white steaming rice.
This is an extremely easy recipe and one dish is adequate to go with a plate of white rice. Do give it a try and see if this suits your taste bud.
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