关于此食谱

一道深受喜爱的泰国街头美食——用绞鸡肉与蒜、辣椒和咸鲜微甜的酱汁快炒，最后撒上一大把新鲜泰罗勒。整个烹饪过程不到20分钟，盛在蒸茉莉米饭上特别满足，尤其是配上一个酥脆的荷包蛋。这个版本专为家庭厨房设计：火候可靠、酱汁均衡，无需寻找难以获得的食材。

步骤说明

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.