Gai Pad Krapow (thai ground chicken)

This was very good!

We modified this one to include dark green vegies:  https://thewoksoflife.com/thai-basil-chicken-pad-krapow/

 

Pre-prep:

- 6 oz (small bunch) dark green veg.  We used Yu Choy.  If stems take longer to cook, thinly slice and keep separately.

- 2-3 shallots thinly sliced (we did 2 ... 3 could have been ok)

- 1 - 4 thai birdseye chilies (or even more if you want) sliced. 

- 6 cloves garlic sliced or roughly chopped (make sure pieces aren't too small or they'll burn)

pre-mix the sauce:  2-4 Tbsp water or broth, 2 tsp light brown sugar, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp fish sauce, 1 tsp dark soy (for the color) and pinch white pepper.

Heat pan:

- In large pan, heat over high heat until water droplets bead and dance.

- Add 2-3 Tbsp oil.  Add shallot, cook 20 seconds, add garlic and chili and cook 20 seconds, add 1 lb ground chicken, flatten and let crisp at edges for 45 seconds.  (ours didn't really, but it was ok).

-  Add the yu choy stems and cook for 1 min.  (it's ok if chicken isn't fully cooked ... it will cook).

- Add the sauce and cook until it concentrates and is slightly sticky.  

- Toss in the yu choy leaves and stir until they wilt.

- Turn off heat at stir in one large (large!) handful of thai basil leaves and stir until wilted.

Taste:  If it needs more brightness, add a squeeze of lime.  If it needs more salt, fish sauce.  If it needs more sweetness, pinch of sugar.  If it needs more heat, some freshly sliced chilies.

We serve it over white rice and top with a fried egg.  The fried egg really adds a lot to this dish so try not to skip it!