Basil Chicken

Cup of Yum
1. Pound the garlic and chilies together with the mortar and pestle.
2. Pick the leaves from the bunch of basil and discard stems.
3. Heat a non-stick wok or saucepan over high heat and add the oil. When the oil is hot, add the chilies and garlic. Sauté them for about 15 seconds without letting them burn or dry. Add the shallots.
4. Add the chicken and stir continuously for 5 minutes or until it is completely cooked. If the chicken begins to dry, simply add a small splash of water.
5. Add the fish sauce and Golden Mountain sauce. Continue to fry for about 40 seconds.
6. Add the basil and mix very quickly, then turn off the heat immediately. The basil must only cook for about 5 seconds, it will continue to cook with the heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its flavor and becomes slightly bitter in addition to being burnt.

Eggs

1. Heat vegetable oil in a wok or frying pan over medium heat.
2. When the oil is hot, crack and add the eggs to fry them.
3. As soon as the egg whites generate bubbles, pour some hot oil over the top of the egg (do not turn the egg over).
4. The white must be toasted and the yellow must still be runny.
5. Serve with white rice.