One of the most famous chicken dishes in Thailand is the basil chicken. You may find this dish in most of the restaurants and eating outlets in Thailand. Basil chicken is a very easy to make and tasty recipe.
The ingredients required for this recipe are pretty basic and are easily available in any Asian grocery stores. So, grab the handful of ingredients required and cook this recipe to bring an essence of Thailand right at your home.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 8-10 minutes
Time required for cooking: 10-15 minutes
1 large bowl
1 stirring spoon
1 rice cooker
4 chicken breasts (skinless and boneless)
2 large onions, thinly sliced
2 cups of fresh basil leaves
2 tablespoons of dark soy sauce
2-3 red chilies, sliced
6-7 cloves of garlic, peeled and sliced
1 cup of oyster sauce
4 bowls of uncooked white rice
4 large eggs, fried
½ cup of light soy sauce
1 cup + 1/3rd cup of water, at room temperature
Salt, to taste
3-4 tablespoons of vegetable oil
Method of Preparation
1. Take out the chicken breasts from the refrigerator and let them relax at room temperature for 40-45 minutes. In the meantime, put the rice in a large bowl and then fill up the bowl with enough water to completely cover up the rice. Next, rub the rice grains with your hand to take out the powdery dust from them. You will notice that the water is turning murky due to the liberation of the dust. Once the water turns completely cloudy, discard it from the bowl and then fill up the bowl once again with some fresh water. Repeat the same process 3-4 times more to rinse the rice grains thoroughly. Once the water stops becoming murky, discard it from the bowl and put the rinsed rice into the rice cooker.
2. Set the rice cooker accordingly to cook the rice. Next, take the onions and cut them in halves. Cut off the tips and roots of the onions and then peel off their skins. Then slice the onion halves thinly. Once done, put the onion slices on a plate and set them aside. Next, take the cloves of garlic and peel off their skins. Then slice the garlic cloves thinly, so that you don’t have to bite on large pieces of garlic. Once done, set aside the sliced garlic with the onions on the plate. Finally, take the chilies and slice them by holding your knife in a slanting way.
3. Then take the chicken breasts and cut them into very thin slices. Next, take a wok and place it on the stove. Light up the flame and set it on medium. Then put 3-4 tablespoons of vegetable oil into the wok and let the oil heat up. Once the oil starts smoking, put the garlic slices into the wok and sauté them for 1-2 minutes or until they become soft and aromatic. Once the garlic is sautéed, add the chicken pieces and fry them for 4-5 minutes or until they turn into a golden color and no longer remain pink. Follow that by adding the oyster sauce. Stir the chicken to mix-in the sauce and then add-in the dark soy sauce and the light soy sauce.
4. Stir the mixture for 1-2 minutes to combine the sauces with it. Next, add-in the sliced onions and cook the chicken by stirring it occasionally for 1-2 minutes or until the onions turn tender. Then add the water and cook the chicken until most of the water evaporates out. Finally, put the chili slices, basil leaves and a pinch of salt to season the chicken. Cook the chicken for 1 minute more and then serve with the warm cooked rice and the fried eggs.