Madhur Jaffrey's Thai Chicken With Basil


4 oz Thai basil leaves (weighed without stems)
3 oz shallots, finely chopped
5 cloves garlic, finely chopped
1 in cube of ginger, peeled and finely chopped
8 oz chicken, cooked and shredded
2 red chilies, de-seeded and finely chopped
2 green chilies, deseeded and finely chopped
4 teaspoons Thai fish sauce

Heat oil in a wok. When hot, throw a handful of basil leaves in and cover immediately (since the oil will sizzle and spit). Remove after only a few seconds and dry on absorbent paper.

Chop remaining basil leaves.

Reheat oil. Fry the garlic and shallots for a few moments. Add ginger, chilies, chicken and chopped basil. Serve with fish sauce poured over and topped with fried basil leaves.