RECIPES OF THAILAND

Ingredients

1 lb

4-6 cloves

2-3 tbsp

2-3

2 tsp

1-2 tbsp

1 cup

2 small

2-3

Boneless chicken thighs (coarsely chopped, or cut into small bite-size pieces)

Garlic (finely chopped)

Peanut oil for stir-frying

Shallots (thinly sliced) (or substitute with 1/2 cup sliced onion)

Black soy sauce (the semi-sweet kind)

Fish sauce (adjust to taste)

Thai holy basil (fresh), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil for 10-15 minutes

Kaffir lime leaves (very finely slivered) (optional)

Fresh jalapeno or fresno peppers (cut into large slivers); or 5-10 Thai chillies, (chopped and pounded with a mortar and pestle)

Dash of ground white pepper

1. Heat a wok until the surface is smoking hot
2. Swirl in the oil to coat the wok surface
3. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots
4. Stir another few seconds before adding the chicken
5. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink
6. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using) after pulling off and discarding the hard stems
7. Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds
8. Then add fresh basil leaves and fish sauce to taste
9. Stir and mix well
10. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through
11. Sprinkle with white pepper and stir