Be prepared for some spiciness with this one. It calls for five hot chilies, but you can downgrade the thermo-nuclear side by using lesser quantities for the western palate. If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well. This is a strongly flavored dish, but is very easy and quick to cook. You can purchase the minced chicken from the supermarket if you do not have a mincer in the home kitchen.
| Ingredients | Serves 4 |
| Minced chicken | 2 cups |
| Garlic | 15 cloves |
| Chilies (small green) | 5 |
| Cooking oil | 2 tbspns |
| Oyster sauce | 1 tbspn |
| Fish sauce (Tiparos) | 2 tbspns |
| Sugar | 1 tbspn |
| Chicken stock | ¼ cup |
| Holy basil leaves (Kaprow) | ½ cup |
| Coriander powder | 1 tspn |
Cooking Method
In a mortar or food blender, pound the garlic and chilies. In the wok, heat the oil and add the pounded garlic and chili and stir fry. When the garlic takes on a golden colour, add the chicken meat and continue stir frying, turning rapidly. When the chicken is cooked, add the oyster sauce, fish sauce, sugar, and chicken stock and stir again. Now add the basil leaves and coriander and continue stirring for one minute.
Serve with steamed rice.
