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
- 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.
- 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.
- 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.
- Turn off the heat, add the basil and stir to combine. Serve immediate with white rice and enjoy!
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