Holy Basil Chicken

Combine soy-, fish- and oystersauce with water, sugar and pepper to make the sauce. Remove the stalks, then slice the Basil into ½ centimeter ribbons. Cut the onion, mash together chillies and garlic in a mortar.

Cut the eggplant into large chunks and deep fry in a Wok for about 4 Minutes on medium high heat, until they are lightly browned and creamy inside. Or, if you are not in the mood to deep fry, sear in a little bit of oil until not quite done (thai eggplants cook faster), then remove to a plate.

Cut the chicken until you have coarse ground meat, or, without a cleaver, cut it into fairly small pieces. Deep fry for 1 minnute or Stirfry for 2 minutes or until cooked through

Remove all but 2 Tbsp of oil. Fry the garlic chilli mixture for about 2 minutes on low heat, making sure the garlic doesn’t brown. Add the chicken, Onion and eggplant and stirfry for 30 sec, add the Sauce and turn off the heat. Stir in the basil until it wilts.
Taste for seasoning and serve on white Rice, topped with a fried egg.