Cut chicken into small bite-sizes. Season lightly with salt and pepper. Chop ginger and shiso leaves finely, and dice onion into 1 cm pieces.
Remove the seeds from the red chili pepper and slice into rounds.
Remove the basil leaves from the stems and make ready.
Mix the ● ingredients together. Then, prepare the fried egg.
Put oil in a frying pan on a low heat, add garlic, ginger and red hot pepper until aroma is released.
Stir fry the chicken, once it's nearly cooked, add the onion and stir fry further.
Pour in sake. Continue heating until the alcohol has cooked off.
Add all of the ● ingredients
Adjust the seasoning after adding the chicken stock.
If necessary, add a little salt and pepper to taste. Turn off the heat once the basil leaves are in, mix well, and it's ready to serve.
Put the rice on a plate add the chicken-vegetable mix from Step 5, and top with the fried eggs. Garnish with some basil leaves to taste.
You can have it as a drinking appetizer without the rice too. It's a delicious chicken stir-fry.
You can use pork or a mixture of ground beef and pork instead of the chicken.
In which case, use a little more chicken stock for additional flavor.
Story Behind this Recipe
Although I used to add a lot of ingredients to give the dish more color, I tried making it with just a few ingredients and it tasted just as good. I've been making it the simple way ever since. (I don't have Thai rice so I just make it with regular white rice. It's still tasty!) The carnivorous monster (my husband) loves this too.
-I removed the skin from the chicken as I am not fond of it. (The chicken meat weighed 250 g without the skin.) -Red, yellow or green bell peppers will add appetizing colors and taste. -Don't heat it once the basil has been added in order to preserve its aroma. -If you like spicy food, adjust the amount of chilli (red hot pepper) to your liking.