Three-Cup Chicken
, Serves 4
A Taiwanese-style wok chicken braised in sesame oil, rice wine and soy until glossy, finished with fistfuls of fresh basil.
| 30 ml sesame oil (for the aromatics) | Fry aromatics in hot wok, 2 min | Add oil, brown chicken, 5-7 min | Stir in sugar | Add wine & soy, bring to boil | Simmer 15 min until thickened | Off heat, stir in basil; serve |
| 1 piece ginger (2-3 in / 5-8 cm), peeled, sliced into ~12 coins | ||||||
| 12 cloves garlic, peeled | ||||||
| 4 whole scallions, trimmed, cut into 2.5 cm pieces | ||||||
| 3 dried red peppers or 1 tsp red-pepper flakes | ||||||
| 15 ml sesame oil (for the chicken) | ||||||
| 900 g chicken thighs, boneless or bone-in, cut into bite-size pieces | ||||||
| 1 tbsp unrefined or light brown sugar | ||||||
| 120 ml rice wine | ||||||
| 60 ml light soy sauce | ||||||
| 50 g fresh Thai or regular basil leaves |
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