This is a quick and simple dish that is all about the balance between the spiciness, the basil flavor, and the background of sweetness and umami notes. You can make it more or less spicy by changing the number of chilis, but there should always be a balance of flavor. There are many versions of this dish; this one is a distillation of time spent working in a Thai restaurant and many recipes. With or without the optional ingredients, the dish is still good. The optional kecap manis add depth of flavor and authenticity.
INGREDIENTS:
1 pound chicken breast, boneless and skinless, ground* 4-6 cloves garlic, minced 1 large shallot, minced 4-6 Thai chilis (a.k.a. bird, bird’s eye, priki nu, prik khi nu, among other things), or 2-4 serrano chilis, thinly sliced 2 tablespoons nam pla (a.k.a. nuoc mam in Vietnamese, or “fish sauce”) ** 1 tablespoon kecap manis***-optional ½ tablespoon sugar, or to taste 2 big pinches fresh ground black pepper, or around ½ teaspoon ½ cup Thai basil leaves, or use Holy basil or mint, leaves only 2-3 tablespoons rice bran oil, or other high temperature flavor neutral oil Water or stock if needed -Optional- ¼ cup ground peanuts for garnishMETHOD:
Have all ingredients near at hand.
Heat a wok or largish chef’s pan over medium-high heat. Add the oil to the pan and when it is hot, add the minced garlic and shallot. Stir the whole time and as soon as it is translucent and fragrant, add the chicken, stirring to break up the meat.
As soon as it all turns color, add the chilis, nam pla, kecap manis, and sugar. Cook, tossing and stirring. Scatter the pepper over the dish and toss. If the dish seems dry, add a little water or stock, ¼ cup at a time
And cook until the chicken is done. Just before serving, add the basil leaves and toss a couple times to mix them in and wilt them.
Serve hot with plenty of jasmine rice and the ground peanuts.
Chef’s Notes:
*If you can’t find ground chicken, you can cut the breast meat into ½ inch pieces, and then use your sharpest knife or a cleaver to chop it once or twice to make it finer. Alter the recipe to cook a little longer to finish the chicken. If you wish to use diced chicken, cut it into ½ inch cubes and cook it first all over, and then add garlic and shallots. This keeps them from burning before the chicken is cooked through.
**Nam pla, or nuoc mam, is one of the defining flavors of Thai and Vietnamese cooking. It will smell quite strong if you are not acquainted with it, and it is. Which is why you only need a little at a time. It is great for adding extra umami oomph to dishes much the way sardines are.It is also quite salty which is why you don’t see a lot of added salt to these cuisines. You can find it in most grocery stores now. Some are better than others, so a little research might be good.
***Kecap manis, or ketjap manis is a thickened and sweetened soy sauce of Indonesian origins. It is also where the condiment ketchup/catsup comes from. It is a great “secret ingredient” to have on hand.
If you like a spicier dish, add the chilis with the garlic. The longer time in the oil will bring out the heat. You can adjust how much sugar you use based on personal preference as well.
Serves: 4
Source: Chef Andrew E Cohen
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