- 2 tbsp glutinous rice, soaked in water for 2 hours
- 2 tbsp chicken stock
- 2 tbsp vegetable oil
- 2 garlic cloves, sliced
- 4 cm piece of fresh ginger, peeled, julienned
- 300 g chicken breast, finely sliced
- 1 handful Thai basil leaves
- 1 handful lemon basil leaves
- 2 red chillies, sliced
- 2 tbsp oyster sauce
- pinch of caster sugar
- pinch of sea salt
- coriander sprigs (cilantro), to garnish
- sticky rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Strain the rice and place in a mortar. Pound with a pestle for 4 minutes, or until crushed. Stir in the stock and set aside.
Add the vegetable oil to a hot wok. Add the garlic and ginger, then sauté over medium-high heat until fragrant. Add the chicken and stir-fry for 2 minutes over high heat. Add the Thai and lemon basil and chilli. Strain the stock mixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Add the oyster sauce, sugar and a pinch of sea salt and stir-fry for a further minute.
Transfer to a serving platter, garnish with coriander and serve with sticky rice.