Strain the rice and place in a mortar. Pound with a pestle for 4 minutes, or until crushed. Stir in the stock and set aside. Add the vegetable oil to a hot wok. Add the garlic and ginger, then sauté over medium-high heat until fragrant. Add the chicken and stir-fry for 2 minutes over high heat. Add the Thai and lemon basil and chilli. Strain the stock mixture from the mortar, discarding the rice. Add to the chicken mixture and stir until combined. Add the oyster sauce, sugar and a pinch of sea salt and stir-fry for a further minute.
Transfer to a serving platter, garnish with coriander and serve with sticky rice.