Ingredients

2 tablespoons oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
10 oz (280g) ground chicken
1 fresh red chili, sliced into pieces
6 bird’s eye chilies, pounded and bruised (or 1-2 fresh jalapeno cut into slivers)
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons sweet soy sauce
1 tablespoon Thai palm sugar , or sugar
1/4 cup water
1 cup Thai basil leaves, stems removed
3 dashes ground white pepper
1 teaspoon Maggi sauce, or Thai Golden Mountain Seasoning Sauce, optional

Directions

Add the oil to a heated wok, then add the chopped garlic and shallots. Stir fry until aromatic.

Add the ground chicken and use a spatula to quickly stir fry, breaking the meat into small lumps.

When the chicken turns white, add the chilies, fish sauce, oyster sauce, sweet soy sauce, sugar, and water. Stir to combine well. Add the basil leaves and stir quickly until they wilt and release their fragrant aroma.

Add the white pepper, give the dish a few quick stirs, then dish out and serve immediately with steamed rice and a fried egg.