Thai Basil Chicken

Ingredients:

The Protein: 
400g Chicken Thighs. 
Hand-minced with a cleaver for varied texture. 
(Breast is acceptable only if sliced paper-thin against the grain).

The Aromatics: 
6 cloves of garlic and 6–10 Bird’s Eye Chilies. Do not de-seed.

The Greens: 
2 full cups Holy Basil (Bai Makrapao). 
This is the star of the show.

The Purist Sauce Base (Pre-mixed):2 tsp Fish Sauce 
2 tsp Feng He Garden First Extract Soy Sauce
1 tsp Feng He Garden Dark Soy Sauce
1 tsp Palm Sugar or Brown Sugar 
(To balance the salt and aid caramelization)
2 tbsp Peanut or Grapeseed oil.

Method:

The Pounding:
Use a mortar and pestle. Add the garlic, chilies, and a pinch of coarse salt. Pound into a rough, jagged paste. You want the oils to emulsify, not a smooth purée. If you chop this, you lose 50% of the flavor.

The High-Heat Sear:
Get your wok or heavy skillet smoking hot. Add the oil. When it shimmers, add the minced chicken. Spread it out in a thin layer and do not touch it for 60–90 seconds. You want a deep, golden-brown crust. Break it up and toss until 90% cooked.

The Aromatics Flash:
Push the chicken to the sides. If the pan is dry, add a teaspoon of oil to the center. Drop in your garlic-chili paste. Sauté for only 15–20 seconds. The second you smell that intense aroma, toss it with the chicken.

The Lacquer:
Pour your pre-mixed sauce around the edges of the smoking wok. It should sizzle and reduce almost instantly. Toss the chicken through the bubbling sauce to coat every piece in a thin, savory lacquer. There should be no puddle at the bottom of the pan.

The Basil Finish:
Turn the heat off immediately. Toss in the Holy Basil. Stir for 10–15 seconds until the leaves are just wilted and the oils are released.

Serve hot with white rice