Scrambled Eggs with Crispy Basil Chicken

Name: Scrambled Eggs with Crispy Basil Chicken
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 4
Cuisine: Mains
Ingredients: 9 Large Eggs; 70 ml Whipping Cream; 1 1/2 Tbsp Fish Sauce; 1/2 tsp White Pepper Powder; 1/2 tsp Brown Sugar; 300 g Minced chicken; 1/2 cup Thai Basil Leaf; 3 cloves Garlic; 2 Shallots; 2 Tbsp Oil; 1 tsp White Pepper Powder; 2 Tbsp Brown Sugar; 2 Tbsp Fish Sauce; 1 Tbsp Oyster Sauce; 6 Large Basil Leaves; 1/4 cup Curry Leaf

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Level

moderate

Cooking

23 min

Preparation

30 min

Ingredients

Servings

Scrambled Eggs
Large Eggs	9
Whipping Cream	70 ml
Fish Sauce	1 ¹⁄₂ tbsp
White Pepper Powder	¹⁄₂ tsp
Brown Sugar	¹⁄₂ tsp
Basil Chicken
Minced chicken	300 g
Thai Basil Leaf (or Purple and Sweet Basil)	¹⁄₂ 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	¹⁄₄ 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.