Drunken Stir-fried Chicken (Pad Khee Mao Kai)

This is the ground chicken stir-fry with a perfect balance of Thai herbs and spices. Predominant flavoring by Thai hot chilies and basil leaves. Spicy, Delicious, but easy to cook !

2 Cups Ground Chicken
15 cloves Garlic
5 Hot Chilies
3 roots Cilantro root or 12 stems (Optional)
2 Tablespoon. Cooking Oil
1 Tablespoon. Oyster Sauce
2 Tablespoon. Fish Sauce
1 Tablespoon Sugar
¼ Cup Chicken Stock
½ Cups Holy Basil Leaves (Ka-Phrao)
1 Red Spur Chili, sliced

1. Pound the garlic, chilies, and cilantro roots well in a mortar or food blender.
2. Heat the oil in a wok. When the oil is hot, add the Pounded chili mixture to stir-fry. When the garlic becomes golden, add the meat and continue stirring and turning.
3. When the meat is done, add the oyster sauce, fish sauce, sugar, and chicken stock to give the dish some liquid. Add the basil leaves and chili, and continue stirring for 45 second.
4. Serve hot over Jasmine rice.

Serves 4 to 6