INGREDIENTS
Aromatic Paste
-4 Shallots (or an equivalent amount of brown/red onion)
-4 Red Chilies (chose according to desired spiciness)
-8 cloves Garlic
Sauce
-1/2 tbsp White Sugar
-1 tsp Chicken Stock Powder (omit if using chicken stock)
-1 tbsp Soy or Fish Sauce
-1 tbsp Oyster Sauce
-1/4 cup Water (or chicken stock)
Chicken
-500g Chicken Thighs (or 500g minced chicken)
Herbs
-2-3 handfuls Fresh Basil Leaves (any variety)
Rice
-2 cups Jasmine Rice
-2 + 1/4 cups Water
For Cooking
-1 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)
-Salt to taste
METHODS
Step 1: Make aromatic paste
Roughly chop Shallots & Chilies
Crush garlic cloves
Add all aromatics to a processor (or mortar & pestle) and blend
Set aside until ready for cooking
Step 2: Make the sauce
Add all sauce ingredients to a bowl and stir to combine
Set aside until ready for cooking
Step 3: Make chicken mince (if not using pre-minced chicken)
Trim chicken thighs and cut into 2cm (1 inch) cubes
Add to food processor and blend until desired consistency is reached
Set aside until ready for cooking
Step 4: Cook the stir fry
Heat wok/pan on maximum heat
Add 1 tbsp Cooking oil and swirl to coat the surface
Add chicken mince and spread around the surface of the wok/pan. Let sit without stirring for 1-2 minutes, or until seared
Mix the chicken and allow to sit for another 1-2 minutes, or until seared
Add the aromatic paste and stir-fry for 2 minutes
Add the sauce and stir fry for 1-2 minutes, or until most of the liquid has evaporated
Turn the heat off, and add the Basil. Stir to incorporate
Taste for seasoning and salt to taste
Step 5: Cook the rice
Wash rice 3-4 times, or until the water is significantly less cloudy
Add washed rice to a pot with 2 + 1/4 cups Water
Bring to a boil over high-heat
Once boiling, cover with a lid, reduce the heat to low and cook for 12 minutes
Turn the heat off, and allow to rest for 10 minutes with the lid on (don't remove the lid after the initial cooking phase)
Remove the lid and fluff the rice to let excess steam escape
Step 6: Add to containers
Evenly distribute the rice and stir fry between 4 containers
Allow to cool, cover with lids, and store in the fridge for up to 1 week
Step 7: Serving
Microwave to reheat & enjoy!
Optionally serve with a fried egg
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 543
Protein - 33g
Carbohydrate - 81g
Fat - 9g
EQUIPMENT USED
36cm Carbon Steel Wok - https://amzn.to/3T6TN7M
21cm Gyuto Knife - https://amzn.to/3RjVbT3
16cm Saucepan - https://amzn.to/3TlcbJU
Manual Processor - https://amzn.to/4ahXNY6
21cm Rice Spatula - https://amzn.to/4aLDfIM