泰式罗勒鸡（Pad Krapow Gai）

Name: 泰式罗勒鸡（Pad Krapow Gai）
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tbsp 蚝油; 1 tbsp 鱼露; 1 tbsp 酱油; 1 tbsp 深色酱油 如果没有可用普通酱油代替; 1 tsp 糖; 6 cloves 蒜 粗切; 3 whole 泰国红辣椒 切薄片；为了减少辛辣度可减至1-2个; 1 cup 新鲜泰罗勒叶 松散堆积；去茎; 3 cup 茉莉米饭 已烹饪; 4 eggs 炸得酥脆，可选但传统做法; 1 whole 青柠 切成楔形

主菜22 分钟4 份简单

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

泰式罗勒鸡（Pad Krapow Gai）

主菜22 分钟4 份简单

关于此食谱

步骤说明

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