Gapao rice (gapao rice with chicken thighs) ｜Hôtel de Mikuni's recipe transcription

Dice the onion and red bell pepper.
Cut the red pepper in half lengthwise and remove the seeds.
Garlic is finely chopped.
Cut the basil (for gapao rice) into strips of about 8 mm.

Mix (A) in a bowl.

Remove the skin from the chicken thighs, mince the meat in a food processor, and cut the skin into small pieces.

Add oil (not listed) to a frying pan, crack in the eggs, and turn on the heat.
When you hear the sound coming from the frying pan, turn the heat to medium, and once it's cooked, transfer it to a vat.

Using the frying pan used to fry the eggs, fry the chicken skin from Step 3 until the oil is released.
Add the minced garlic and red chili pepper, and when the garlic smells, add the chicken thighs and stir-fry over high heat.
Add 2, onions and red bell pepper, and simmer for 2 minutes over medium heat, then add basil.

Arrange Thai rice on a plate and top with 5.
Top with a fried egg and garnish with basil (for decoration).