This simple and traditional dish (gai pad grapow) appears on most Thai restaurant menus.
Thinly slice 500g (1 lb) of chicken thigh meat, an onion and (if desired) 2 fresh red chillies. Peel 6-8 cloves of garlic and pound them in a mortar and pestle with 6 long red chillies. Heat some vegetable oil in a wok until smoking hot and add the garlic and chillies briefly before adding the chicken. Cook for a few minutes until the chicken changes colour then add 3 teaspoons each of oyster sauce and Thai fish sauce and season with ground white pepper. Add the sliced onion and red chillies. If the stir-fry becomes too dry add a little water. When the chicken is cooked add the leaves of ½ a bunch of holy basil and mix through. Serve with steamed jasmine rice.
michelle picker cooks 