chilli: dry， chicken/quail: ， garlic: ， basil: ， jalapeño: ， small red / green chilli:
1grind the garlic , dry red green jalapeño peppers in the stone grinder. Just put whole bunch!
2Diced jalapeño poppers!
3Crush the dried peppers even though they won't break easily, but as long as the color and juicy crushed out
4Add a tiny little bit canola oil and stir fried with mid low fire. Stir patiently to get the moisture out of the chicken. U will smell clean chicken burn smell little bit Take the fried chicken out And stir fried all the grinding spices on the medium fire to bring the garlic tangy flavor out After couple minutes when u see the dried chili are getting burn dark. Add chicken Stir fried until the wok doesn't get sticky on the bottom
5Add basil leaves last and stir until it shrink and look little dark and soggy. That's when the basil get rid of strong taste. It's just perfectly done!
Modified from: YouTube- Mark Wiens spicy Thai quail