Thai Basil Ground Chicken

Ingredients

• 1 1/2 lbsground chicken preferably thigh
• 2 tbspneutral oil
• 6 clovesgarlic, roughly chopped
• 2 smallThai chilies, finely chopped or 1 serrano, seeded
• 1 smallshallot, finely diced
• 2 tbspsoy sauce or tamari
• 2 tbspfish sauce
• 1 tbspoyster sauce
• 2 tsplight brown sugar
• 1 tbspwater
• 1 large handfulThai basil leaves plus more to serve
• 4fried eggs optional
• to servejasmine rice
• 1lime, halved

Method

1. 01

   Heat a large skillet or wok over high heat until a drop of water vaporizes on contact. The pan must be screaming hot before any oil touches it; this is the entire premise.

2. 02

   Add the neutral oil. Add the garlic, chilies, and shallot. Stir-fry for thirty seconds — long enough to perfume the oil, not long enough to brown.

3. 03

   Add the chicken in one wide layer. Press it firmly into the pan and let it sear, undisturbed, for two minutes. This is the only chance for browning. Stirring too soon turns ground meat into pale, steamed crumble.

4. 04

   Break up the chicken with a wooden spoon, mixing it with the aromatics. Cook, stirring, until cooked through and crisp at the edges, three to four minutes more.

5. 05

   Stir together the soy sauce, fish sauce, oyster sauce, brown sugar, and water in a small bowl. Pour it over the chicken and let it bubble down to a glaze coating every grain of meat, a minute or so.

6. 06

   Off the heat: tear in the basil. Stir once. The leaves should wilt instantly from residual heat but stay green and intact. Don't keep stirring — basil bruised in the pan goes black and bitter.