Royal Son in law Eggs (khai Look Koey Saweoy) Thai

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the ground chicken and press down into the bottom of the wok. Turn The chicken over, press it down into the wok again, and stir-fry until the chicken begins to brown, about 1 minute. Add the tamarind sauce and stir-fry for 1 minute. Add the chicken stock and sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 1 minute. Stir in the scallion, cover and remove from the heat. Pour oil into a wok or deep saucepan to a depth of 1 1/2 inches. Set over medium heat and bring the oil to 360 F. Add the garlic and cook until it is golden brown, stirring occasionally bout 1 minute. remove with a wire skimmer or slotted spoon and drain on paper towels. Add the shallots and fry, stirring frequently, until they are crisp and brown, about 2 minutes. remove with a wire skimmer or slotted smoon and drain on paper towels. Return the oil to 360 F. Carefully add two or three eggs, one at a time, to the hot oil. Cook until golden brown and crisp on all sides, about 7-8 minutes, turning occasionally to keep them afloat in the hot oil. Remove with a slottled spoon or wire skimmer to a bowl lined with paper towels. Fry the remaining eggs as above. Place a bowl of the warm chicken-tamarind sayce in the center of a large serving platter. Halve or quarter the eggs lengthwise and arrange them, yolk sides up around the bowl of sauce. Sprinkle them with the friend garlic, crispy sallots and sliced chilies. Tear sprigs of cilantro over the ggs and serve warm at room temperature.