Three Cup Chicken
Tender pieces of chicken thigh braised in a soy-wine sauce with ginger, garlic and fragrant Thai basil.
Ingredients
- boneless chicken thighs600 g
- sesame oil50 ml
- fresh ginger40 g
- garlic10 cloves
- rice wine75 ml
- soy sauce50 ml
- water100 ml
- cane sugar30 g
- dried chili pepper1 pcs
- green onion1 stalk
- thai basil30 g
- salt1 to taste
Instructions
Cut the chicken thighs into pieces about 4 cm. Slice the ginger thinly, leave the garlic cloves whole, cut the green onion into 4–5 cm lengths, and slice the dried chili into rings.
Heat 30 ml of sesame oil in a wide skillet or wok over medium-high heat. Add the ginger and garlic and stir-fry for 1–2 minutes until fragrant, being careful not to let them burn.
Add the chicken and stir-fry for 4–5 minutes, turning the pieces, until browned on all sides.
Pour in the rice wine, soy sauce and water, then add the brown sugar and dried chili. Bring to a boil, reduce the heat, cover and simmer for 10–12 minutes, stirring occasionally so the chicken absorbs the sauce evenly.
Remove the lid, add the green onion and simmer for another 3–5 minutes, until the sauce thickens and turns glossy. Taste and add salt if needed.
Heat a small heatproof bowl or clay pot, pour in the remaining sesame oil and add half of the Thai basil leaves.
Transfer the chicken into the hot pot, add the remaining Thai basil, cover for 1 minute and serve immediately, while the basil is still releasing its aroma.
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