Taiwanese three-cup chicken

A traditional Taiwanese dish and quick to prepare!

Ingredients

• 3 tablespoons of sesame oil
• 1 two to three inch piece of ginger, peeled and sliced into coins
• 12 cloves of garlic, peeled
• 4 whole scallions or spring onions, trimmed and cut into one inch pieces
• 3 dried red peppers or 1 teaspoon red chilli flakes
• 1 kg chicken thigh, boneless or bone-in, cut into bite size pieces
• 1 tablespoon unrefined or light brown sugar
• 1/2 cup rice wine
• 1/4 light soy sauce
• 2 cups fresh Thai basil or regular basil leaves

Method

1. Heat a wok over high heat and add 2 tablespoons of sesame oil. When the oil shimmers, add the ginger, garlic, spring onions and peppers or chilli flakes, and cook until fragrant, approximately 2 minutes.
2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned, approximately 5 to 7 minutes.
3. Add sugar and stir to combine. Add the rice wine and soy sauce, and bring just to a boil. Lower the heat and simmer until the sauce thickens (or add some cornflour with some water), for approximately 15 minutes.
4. Turn off the heat, add the basil and stir to combine. Serve immediate with white rice and enjoy!