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A classic Thai street food dish featuring spicy stir-fried chicken with fragrant holy basil, served over jasmine rice and topped with a crispy deep-fried egg. It's a perfect balance of salty, spicy, and savory flavors.
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Deep-fry the egg until crispy and set aside. → Pound garlic and chilies, and slice the chicken. → Stir-fry garlic and chilies, then add chicken and cook through. → Add sauces and sugar, then toss in holy basil and turn off heat. → Serve over jasmine rice with the egg on top.
Deep-fry the egg until crispy and set aside. → Pound garlic and chilies, and slice the chicken. → Stir-fry garlic and chilies, then add chicken and cook through. → Add sauces and sugar, then toss in holy basil and turn off heat. → Serve over jasmine rice with the egg on top.
A classic Thai street food dish featuring spicy stir-fried chicken with fragrant holy basil, served over jasmine rice and topped with a crispy deep-fried egg. It's a perfect balance of salty, spicy, and savory flavors.
Heat 2 tablespoons of oil in a wok. Deep-fry the egg without flipping; instead, splash hot oil over the yolk with a spatula until the edges are crispy and the white is set. Set aside.
Slice the chicken breast into small, bite-sized pieces.
Peel the garlic. Place garlic and chilies into a mortar and pestle and pound them together. You don't need a fine paste, just enough to release the oils.
Pluck a handful of holy basil leaves from the stems.
Heat a tablespoon of oil in the wok over high heat. Add the pounded garlic and chilies and stir-fry for a few seconds until fragrant.
Thai fried eggs are deep-fried in plenty of oil for a crispy texture; do not flip the egg.
Holy basil is different from Italian basil; it has a peppery flavor that is essential for this dish.
Cooking on high heat is crucial for the authentic 'wok hei' flavor.
Don't overcook the holy basil; turning off the heat immediately preserves its aroma and prevents bitterness.
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