How to Make Thai Basil Chicken Pad Kra Pao Gai скачать в хорошем качестве

How to Make Thai Basil Chicken Pad Kra Pao Gai

A regular on the dinner roster. Thai Basil Chicken Pad Kra Pao Gai Ingredients: 2/3 cup chicken broth 2 tablespoon oyster sauce 2 tablespoon soy sauce 2 teaspoons fish sauce 2 teaspoon white sugar 2 teaspoon dark brown sugar 2 tablespoons vegetable oil ~1 pound skinless, boneless chicken thighs, chopped 1 shallot minced 4 cloves of garlic minced minced bird’s eye chilies - amount is preference handful of fresh basil leaves 1 cup jasmine rice 2 fried eggs Method: Mix Sauce: In a bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar. Prep Ingredients: chop chicken, mince garlic, shallots, and chilies, ribbon basil leaves. Cook Rice: Cook jasmine rice according to package directions. Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and stir-fry until just cooked, about 2–3 minutes. Add Aromatics: Stir in shallots, garlic, and chilies. Cook until fragrant and slightly caramelized, about 2–3 minutes. Deglaze: Add ~1 tbsp of the sauce; stir until it begins to caramelize, about 1 minute. Finish Sauce: Pour in the remaining sauce. Stir to deglaze the pan and cook until the sauce thickens and coats the chicken, 1–2 minutes. Add Basil: Right at the end, stir in basil and cook until wilted. Fry Egg: In a separate pan, fry an egg until the edges are crispy and the yolk is still runny (or to your preference). Pour a lot of oil in the pan and spoon the hot oil onto the egg to get it extra puffy. Serve: Plate the chicken with rice, top with the fried egg, and enjoy hot!