Sobre esta receta

Un clásico de la comida callejera tailandesa — pollo molido salteado con ajo, chiles y una salsa sabrosa y dulce, terminado con un puñado generoso de albahaca tailandesa fresca. Se prepara en menos de 20 minutos y es profundamente satisfactorio servido sobre arroz jasminado al vapor, especialmente con un huevo frito crujiente encima. Esta versión está calibrada para cocinas caseras: calor confiable, salsa equilibrada e ingredientes fáciles de encontrar.

Instrucciones

1. 1

   In a small mixing bowl, whisk together the oyster sauce, fish sauce, soy sauce, dark soy sauce (if using), sugar, and chicken broth until the sugar dissolves. Set aside.

2. 2

   Heat a wok or large skillet over ^[high heat] until very hot — nearly smoking. Add the oil and swirl to coat.

3. 3

   Add the garlic and sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant and just beginning to turn golden. Don't let the garlic burn.

4. 4

   Add the ground chicken. Break it up with a spatula and spread it across the pan. Let it cook undisturbed for 1 minute to develop some browning, then stir and continue cooking until no pink remains, about 4–5 minutes total.

5. 5

   Pour the sauce over the chicken. Stir well to coat every piece. Cook for another 1–2 minutes, stirring, until the sauce has thickened slightly and is clinging to the meat.

6. 6

   Remove the wok from heat. Add the Thai basil leaves and fold them in — the residual heat will wilt them perfectly without losing their fragrance. Taste and adjust seasoning: add a splash more fish sauce for saltiness, or a pinch of sugar to balance.

7. 7

   If adding fried eggs, heat a separate skillet over ^[medium-high heat] with a thin layer of oil. Crack in the eggs and fry until the whites are crispy at the edges and set, but the yolk is still runny, about 2–3 minutes.

8. 8

   Spoon the Thai basil chicken over steamed jasmine rice. Top each plate with a crispy fried egg if using. Serve with lime wedges on the side for a bright squeeze of acidity.