Scrambled Eggs with Crispy Basil Chicken
Search
Shopping cart
Cart
Recipe cover image

Scrambled Eggs with Crispy Basil Chicken

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

moderate

Recipe info icon

Cooking

23 min

Recipe info icon

Preparation

30 min

Ingredients

Servings

4
Scrambled Eggs
Large Eggs
9
Whipping Cream
70 ml
Fish Sauce
12 tbsp
White Pepper Powder
12 tsp
Brown Sugar
12 tsp
Basil Chicken
Minced chicken
300 g
Thai Basil Leaf
(or Purple and Sweet Basil)
12 cup
Garlic
minced
3 cloves
Shallots
minced
2
Oil
2 tbsp
White Pepper Powder
1 tsp
Basil Chicken Sauce Mix
Brown Sugar
2 tbsp
Fish Sauce
2 tbsp
Oyster Sauce
1 tbsp
Garnishing
Large Basil Leaves
6
Curry Leaf
14 cup

How to cook

Prepare the egg mixture

  • Whisk the eggs, whipping cream, white pepper, sugar and fish sauce together and set the egg mixture aside for 15 minutes.

Prepare the sauce mixture

  • Mix the brown sugar, fish sauce and oyster sauce together.

Start cooking

  • Sauté garlic and shallots on medium heat for 5 mins in a heavy-bottomed frying pan.
  • Add half of the sauce mixture into the pan and stir until the liquid has reduced to almost half in volume.
  • Add the minced chicken into the pan and cook on high heat, stirring constantly.
  • Add in the remaining sauce mixture and Thai basil leaves, then cook for 3 minutes.
  • Pour in the egg mixture and stir constantly.
  • When the egg mixture starts to solidify into curds at the bottom of the pan, remove the pan from heat and stir gently, then place back on heat to carry on cooking.
  • Repeat this step 4-5 times until the scrambled eggs are creamy and similar to custard - do not use too much heat and to prevent scrambled eggs from being dry and crumbly.

Prepare the garnish

  • Deep fry the curry leaves and holy basil leaves till crispy, then drain on paper towels.

Assemble and serve

  • Plate the scrambled eggs, minced chicken and top with crispy leaves and serve immediately!
Tried this recipe? Rate it!
Shop ingredients