Thai Basil Chicken (Pad Krapow Gai)

Ingredients

• 1120 g Jasmine rice(120g)
• 2150 g Water(150g)
• 31 tablespoon Dark soy sauce(16g)
• 40.5 tablespoon Soy sauce(8g)
• 51 tablespoon Oyster sauce(18g)
• 61 tablespoon Chilli and garlic sauce or sriracha(17g)
• 71 tablespoon Fish sauce(18g)
• 82 teaspoon Sugar(8g)
• 92 Shallots(40g)
• 106 Garlic cloves(18g)
• 113 Red Thai chillies(9g)
• 12500 g Boneless, skinless chicken thighs(500g)
• 132 tablespoon Vegetable oil(28g)
• 14100 ml Chicken bone broth(100g)
• 1530 g Thai or holy basil leaves(30g)
• 162 Eggs(110g)
• 171 tablespoon Vegetable oil (for frying eggs)(14g)
• 181 teaspoon Salt(6g)

Instructions

1. 1Rinse the jasmine rice in a saucepan until the water runs clear. Drain, add 150g water, bring to a boil, cover, and steam over low heat for 12 minutes. Remove from heat, fluff with a fork, cover, and let rest for 10 minutes.
2. 2In a bowl, mix dark soy sauce, soy sauce, oyster sauce, chilli and garlic sauce (or sriracha), fish sauce, and sugar to make the stir-fry sauce.
3. 3Finely slice the shallots, chop the garlic, and thinly slice the red Thai chillies. Cut the chicken thighs into small bite-sized pieces.
4. 4Heat 2 tablespoons vegetable oil in a large frying pan or wok over medium-high heat. Once hot, add the chicken with a pinch of salt and fry for 4-5 minutes until starting to color.
5. 5Add the shallots, garlic, and chillies to the pan and cook for another 3 minutes until softened and fragrant.
6. 6Pour in the prepared sauce and chicken bone broth. Let it bubble for 2-3 minutes until slightly thickened and glossy.
7. 7Tear in the basil leaves and stir through until just wilted.
8. 8Meanwhile, heat 1 tablespoon vegetable oil in a separate frying pan over high heat. Crack in the eggs and fry for 2-3 minutes until the edges are crispy and the yolks are still runny.
9. 9To serve, divide the rice between bowls, spoon over the chicken stir-fry, and top each with a crispy fried egg.