INGREDIENTS
8 oz
Chicken breast
3 cloves
Garlic
2
Japanese eggplants
3
Scallions
1
large bunch Thai basil or holy basil
1/4 cup
Chicken stock, hot
2 tsp
Fish sauce
1 1/2 tsp
Soy sauce
1 tsp
Soy sauce, dark
1 tsp
Thai thin soy sauce
1 tsp
Cornstarch
1/2 tsp
Sugar
1
White pepper, Freshly ground
1/2 tsp
Sesame oil
1 tsp
Vegetable oil
1 tbsp
Shaoxing wine or dry sherry cooking wine
2 tbsp
Water