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Poultry

Ritz Clinging's Holy Basil Stir-Fry

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Fast, fragrant and full of flavour

This Lao-inspired dish brings together garlic, chili, holy basil and a savoury sauce.

The Miele Induction Cooktop provides the responsive heat needed for stir-frying, while the Miele Combi-Steam Oven makes preparing traditional sticky rice simple and consistent.

Ingredients:

Holy Basil Stir-Fry

225 g / ½ lb boneless, skinless chicken thighs, hand-chopped or coarsely ground
1 tbsp avocado oil
2–3 cloves garlic
2–3 Thai bird’s-eye chilies, or to taste
½ small shallot, thinly sliced
¾ cup packed fresh holy basil leaves

Sauce

2¼ tsp fish sauce
1½ tsp oyster sauce
½ tsp light soy sauce
¼ tsp dark soy sauce, optional
¼ tsp sugar
1 tbsp water

Sticky Rice

¾ cup Lao or Thai glutinous/sticky rice
Water for soaking

For Serving

2 large eggs
1 tsp avocado oil, for frying
Fresh cucumber, sliced

Preparation:

  1. Rinse the sticky rice several times in cool water. Cover generously with water and soak for at least 4 hours, preferably overnight. Drain thoroughly.
  2. Place the rice in a lined Miele perforated steam container and spread evenly without compacting. Using the Miele Combi-Steam Oven, select: Operating mode: Steam | Temperature: 100°C / 212°F | Cooking time: approximately 20–25 minutes. Gently turn the rice halfway through cooking. Once tender and slightly chewy, remove from the oven, gently fluff and keep covered until serving.
  3. In a small bowl, combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce if using, sugar and water. Stir until the sugar dissolves and set aside.
  4. Prepare the aromatics using a mortar and pestle, pound the garlic and chilies into a rough paste.
  5. Place a large induction-compatible wok or skillet on the Miele Induction Cooktop and select Power Level 8. Add the avocado oil, followed by the garlic-chili mixture. Stir-fry for approximately 15–20 seconds, until fragrant. Add the shallot and cook briefly.
  6. Increase to Power Level 9. Add the chicken and spread it across the hot pan. Cook until browned and cooked through, breaking it into irregular pieces as it cooks. For the vegan version, cook the plant-based ground meat or tofu until lightly browned before proceeding.
  7. Pour in the prepared sauce and continue to stir-fry at Power Level 8–9 until the sauce reduces and lightly coats the chicken or plant-based alternative.
  8. Reduce to Power Level 5 and add the holy basil. Toss for approximately 20–30 seconds, just until wilted, then switch the induction zone off.
  9. Return the skillet or use a small induction-compatible frying pan on the Miele Induction Cooktop. Add a small amount of avocado oil and select Power Level 6–7. Crack in the eggs and fry until the whites are set and the edges are lightly crisp, while keeping the yolks soft, approximately 2–3 minutes. For the vegan version, omit the fried egg.
  10. To serve: Divide the warm sticky rice between two plates. Spoon the holy basil stir-fry over or alongside the rice and top each serving with a fried egg. Serve with sliced cucumber.


Tips & Hints:

  • For a Vegan Option: Substitute the chicken with: 225 g / ½ lb plant-based ground meat, or 225 g / ½ lb extra-firm tofu, well drained and crumbled. Replace the fish sauce with vegetarian or vegan fish sauce, and the oyster sauce with vegetarian oyster-style sauce. Set aside.
  • The rapid response of the Miele Induction Cooktop is ideal for stir-frying: high power quickly browns the ingredients, while an immediate reduction in heat helps gently wilt the fresh basil without overcooking it. Meanwhile, the Combi-Steam Oven prepares the sticky rice independently, allowing both elements of the dish to come together at the same time.
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