San Bei Ji Three Cup Chicken
A quick hot dish cooked over high heat with sauce and aromatics.
Ingredients
- Chicken thigh600 g
- Soy sauce3 tbsp
- Sesame oil1 tsp
- Rice wine60 ml
- Garlic3 cloves
- Thai basil30 g
- Salt1 tsp
- Black pepper0.5 tsp
Instructions
Cut Chicken thigh, Soy sauce, Sesame oil, Rice wine into small pieces so everything cooks quickly over high heat.
Mix the sauce from the liquid seasonings, spices, or starch included in the recipe.
Heat a wok or wide skillet very well and add oil.
Quickly fry the protein or firm vegetables, then add the remaining ingredients.
Pour in the sauce and toss for 1–2 minutes until everything is coated.
Serve immediately while hot and while the vegetables still have texture.
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