750 g - 1k g deboned chicken thighs or drumsticks
1 tsp bicarbonate of soda

For the stir-fry sauce
¼ cup soy sauce
¼ cup oyster sauce
2 Tbsp Chinese wine
2 Tbsp corn flour
1 tbsp sugar
2 Tbsp toasted sesame oil
1 tsp ground white pepper

For the rice
120 ml vegetable oil, divided
6 cloves garlic, finely chopped
3 red chillis, chopped
3 shallots, thinly sliced
4 eggs, beaten
4 cups cooked Jasmine Long Grain White Rice
2 cups fresh holy basil, leafy parts (or use Italian basil)

To serve
Lime wedges

1. Prepare the chicken:
   Slice the chicken into cubes and mix with bicarbonate of soda. Set aside for 30 minutes, then rinse and dry.

2. Make the stir-fry sauce:
   In a bowl, mix together the soy sauce, oyster sauce, Chinese wine, corn flour, sugar, sesame oil, and white pepper.

3. Fry the chicken:
   Heat 4 tablespoons of vegetable oil in a wok. Fry the chicken in batches until golden and crispy. Set the chicken aside.

4. Cook the aromatics:
   In the same wok, add more oil if necessary, and fry the garlic, chili, and shallots until fragrant and golden brown, about 30 seconds. Set aside.

5. Scramble the eggs:
   Add a dash more oil if needed, then pour in the beaten eggs. Scramble until cooked through, about 2 minutes.

6. Assemble the dish:
   Return the chicken and shallot mixture to the wok, add the rice, and stir until the rice is heated through. Pour in the stir-fry sauce and mix well (you may not need all the sauce). Adjust the seasoning to taste. Stir through the fresh basil leaves.

7. Serve:
   Serve the fried rice hot, topped with fresh lime wedges.