泰式罗勒鸡（Pad Krapow Gai）
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.
