Taiwanese Three Cup Chicken

Serves 4

18 min

Boneless chicken thighs braised in a glossy soy-ginger-garlic sauce that reduces to a concentrated syrup in 10 minutes.

prepCut chicken thighs into 2.5 cm / 1" pieces
prepSlice ginger into 3 mm / 1/8" thick slices
prepMince garlic finely
prepMix sauce ingredients in a small bowl
1 1/2 tbsp / 22 ml plain oil (canola, vegetable, or peanut)	Toast ginger & chilli, 30 sec	Seal chicken, add garlic, 2–3 min	Add sauce, simmer 4–5 min until syrupy	Stir in sesame oil & basil, 15 sec
6 slices ginger, ~3 mm / 1/8" thick
2 dried red chillies
600 g / 1.2 lb boneless, skinless chicken thighs, cut into 2.5 cm / 1" pieces
1 1/2 tbsp finely minced garlic (about 5–6 cloves)
2 tbsp / 30 ml light soy sauce
2 tsp / 10 ml dark soy sauce
2 tsp / 10 g white sugar
2 tbsp / 30 ml Chinese cooking wine (Shaoxing) or Taiwanese rice wine (mijiu)
1 1/2 tbsp / 22 ml toasted sesame oil
1 cup / lightly packed Thai basil leaves (or regular basil or 2 green onion stems cut into 5 cm / 2" lengths)

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