Spicy Thai Basil Chicken with Chicken Offal

Name: Spicy Thai Basil Chicken with Chicken Offal
Ingredients: 7 oz ground chicken (200 grams); 10 1/2 oz chicken offal (300 grams); 10 dried Thai bird’s eye chilies; 10 Karen chilies (or substitute with more bird’s eye chilies); 5 cloves garlic; 2 tablespoons oyster sauce (30 ml); 2 tablespoons seasoning sauce (30 ml); 2 tablespoons light soy sauce (30 ml); 1/2 tablespoon sweet dark soy sauce (7 ml); 1 1/2 tablespoons fish sauce (22 ml); 1 1/4 teaspoons sugar (6 grams); 2 tablespoons vegetable oil (30 ml); 2 handfuls Thai basil leaves

Pui Bali @lovecook_1979

Bali Indonesia

Today I got some chicken offal, so I wanted to make a spicy pad krapow. I used lots of homegrown Thai basil, which made it really fragrant.

Pui Bali @lovecook_1979

Bali Indonesia

Today I got some chicken offal, so I wanted to make a spicy pad krapow. I used lots of homegrown Thai basil, which made it really fragrant.

Saved

Ingredients

7 ozground chicken (200 grams)
10 1/2 ozchicken offal (300 grams)
10dried Thai bird’s eye chilies
10Karen chilies (or substitute with more bird’s eye chilies)
5 clovesgarlic
2 tablespoonsoyster sauce (30 ml)
2 tablespoonsseasoning sauce (30 ml)
2 tablespoonslight soy sauce (30 ml)
1/2 tablespoonsweet dark soy sauce (7 ml)
1 1/2 tablespoonsfish sauce (22 ml)
1 1/4 teaspoonssugar (6 grams)
2 tablespoonsvegetable oil (30 ml)
2 handfulsThai basil leaves

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Steps

1

Heat a wok over high heat and add the vegetable oil. Add the dried chilies, Karen chilies, and crushed garlic. Stir-fry until fragrant, then add the ground chicken. Stir-fry until the chicken is just cooked, breaking up any clumps.
2

Add the chicken offal and stir-fry until just cooked through. Season with oyster sauce, seasoning sauce, light soy sauce, sweet dark soy sauce, fish sauce, and sugar. Taste and adjust the seasoning as desired. Continue stir-frying until most of the liquid has evaporated and the mixture is slightly dry (the liquid comes from the offal; no need to add water). If you prefer it drier, keep stir-frying until it reaches your desired consistency.
3

Once ready, add the Thai basil leaves and stir-fry briefly. Turn off the heat.
4

Serve on a plate, ideally with a fried egg on the side.