2 cups minced chicken breast or tenderloins
15 cloves chopped garlic
4 chopped coriander roots (or substitute bottom stems)
1/2 cup fresh holy basil
1 red spur chill, sliced diagonally (mild red chili pepper, optional)
1 tsp white sugar
2 tbsp Thai fish sauce
2 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp cooking oil (not olive oil)
Crisp-fried holy basil leaves for garnish
1. Pound the chili, garlic and coriander roots well to obtain a smooth paste.
2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
3. Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. Serves four.