Prepare the sauce by combining Oyster Sauce (1 tablespoon), Light Soy Sauce (2 teaspoon), Dark Soy Sauce (1 teaspoon), Palm Sugar (2 teaspoon) and Fish Sauce (1 1/2 teaspoon). Set aside.
Heat Cooking Oil (2 tablespoon) in a wok over medium high heat. Saute Garlic (3 clove) and Shallot (1) until garlic is slightly brown on the edges.
Add the Ground Chicken (1 pound) to the wok and stir-fry until fully cooked, about 4-5 minutes.
Stir in the sauce and toss until well combined.
Add the Fresh Thai Basil (1 cup) and stir-fry until the leaves have wilted.
Transfer the dish to a serving bowl and top with Red Bird's Eye Chili Pepper (2).
Serve with steamed jasmine rice and Egg (4). Enjoy!