Grapow Chicken
This recipe is kinda adapted from the Night + Market cookbook. I say “kinda” because I was far too lazy to find the proper ingredients they listed. I just cobbled things together and came up with this instead.
This freestyle version is very good though! We make this at least once per month. It’s very easy to put together and delicious with rice or even stuffed into a taco.
Ingredients
This makes a (metric) shit ton of food
2 lbs. ground chicken
a bunch of green beans
a bunch of basil
4 tsp. minced garlic
4 tsp. (white) sugar
4 tsp. crushed red pepper flakes
4 tbsp. fish sauce
4 tbsp. oyster sauce
freshly ground black pepper
1. Wash and trim the green beans. I like to cut them into 1/2 in. pieces. Set aside.
2. Heat up a huge ass pan over medium high heat until it starts to smoke. Add a glug of oil. Once the oil is heated, drop in the ground chicken. Stir-fry the chicken, moving constantly, until it’s cooked through.
3. Add the garlic, sugar, and red pepper flakes and mix until all the chicken is coated.
4. Add the green beans and spread them evenly around the pan. You want every bite to have chicken and the crisp, vegetal snap of green beans.
5. Add the fish sauce and oyster sauce. Stir-fry for another minute or so. The chicken and green beans should be coated and saucy, but not drowning in liquid. If there’s too much liquid, turn up your heat to high and let the liquid boil and start coating the grapow like a syrup.
6. Take the pan off the heat and grind copious amounts of black pepper over the grapow.
7. The final step is to add fresh hand-torn basil. I like to add so much that I can’t see any of the grapow underneath. Let the residual heat start wilting the basil before serving.
Notes:
Serve over a mound of white rice. Add a crown jewel (aka fried egg) on top of everything. For this dish, I like to cook the egg in super hot oil so the whites bubble up and edges get brown and crispy. Don’t forget to pierce the gooey yolk and let it ooze down into the grapow. Enjoy!