Pad Kra Pao

Ingredients

• 450 grams minced chicken
• 3 tbsp vegetable oil
• 1 onion (thinly sliced)
• 4 Birds Eye chilies
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp sugar
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp Lee Kum Kee Dark Soy Sauce
• 1 tbsp Lee Kum Kee Oyster Sauce
• 1 tbsp Fish Sauce
• 1 tbsp ABC Sweet Soy Sauce
• 1 cup Thai holy basil
• 1 egg
• 1 cup low sodium chicken stock

Method

1. Heat vegetable oil in wok over high heat. Add garlic, ginger and chilies and stir fry for approximately 1 minute, until fragrant.
2. Add in the minced chicken and stir fry on high heat. Break up the chicken into small bits until slightly darkened on the edges.
3. In a separate bowl, mix all sauces and sugar together before adding to chicken. On high heat, let the sauces coat the chicken and deglaze the pan.
4. Add the sliced onion and chicken stock. Stir fry for another 2 minutes, until stock is thickened.
5. Toss in the Thai holy basil and switch off the heat. Leaves will wilt in residual heat.
6. Serve with hot rice and a perfectly fried egg. Enjoy!!

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
• LEE KUM KEE - LKK STIR-FRY SAUCE OYSTER 255G
• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML
• ABC - ABC SWEET SOY SAUCE 275ml