4 Chicken Thighs
1 small Spanish Onion, finely sliced
1 clove Garlic, finely sliced
6 red Thai Chillies (or to taste), sliced
3 Tbsps Dark Soy Sauce
1 Tsp Sugar
3 Tbsps chicken stock
1 bunch Basil, leaves picked from stalks
Oil
Chop the chicken into tiny pieces. This is tedious and time consuming but worth the effort (it might work just as well, and be a lot easier, with minced chicken, but I haven't tried it).
Heat a little oil in a wok or saucepan and add the onions and garlic. Cook for a minute until the onion has softened a little. Add the chicken and cook until it has all coloured. Add the chillies, soy sauce, sugar and stock. Cook for another minute and adjust seasoning to taste. Add the basil and cook until it has softened.
Serve over boiled rice.
