• 1/8 lb basil (with an optional additional 1/8 lb for the topping)
• 4 tbsp vegetable oil (with more needed for the optional topping)
• 5 cloves garlic
• 7 shallots or 1 onion
• 2 green chilies
• 2 red chilies
• 1 inch cube ginger
• 1 lb ground chicken
• ½ tbsp brown sugar
• salt to taste (around 1 teaspoon)

For the topping:

Pour ½ inch oil into a frying pan; heat to medium-high. When the oil is hot, fry whole basil leaves a handful at a time (this will not take very long), draining the finished leaves on paper towels. Set the topping aside.

For the meal:

Mince the garlic. Finely slice the shallots and chilies. Grate the ginger. Heat 4 tbsp of oil (use some of the oil from the topping, if using the topping) to medium-high. Fry the garlic and shallots for two minutes or until the shallots turn medium brown. Add the chilies and ginger, stir, and add the basic. Stir again and immediately add the ground chicken. Stir and fry until the chicken looks done (about 3 minutes), then add the sugar and salt. Stir, then serve, topping with the fried basic leaves if using.