Empty My Fridge
Taiwanese Three Cup Chicken
Ingredients
- Plain oil · canola1 ½ tbsp
- Chicken thigh600 g
- Ginger6 slices
- Garlic · finely minced1 ½ tbsp
- Dried chili2
- Toasted sesame oil1 ½ tbsp
- Thai basil1 cup
- Soy sauce2 tbsp
- Dark soy sauce2 tsp
- Sugar2 tsp
- Shaoxing wine2 tbsp
- Rice
Instructions
- Mix all the sauce ingredients in a small bowl and set aside.
- Heat the oil in a non-stick pan over medium-low. Add the ginger and chillies and stir for 30 seconds.
- Turn the heat to high, add the chicken and stir until the outside turns from pink to white but the inside is still raw.
- Add the garlic and stir for another 30 seconds.
- Pour in the sauce, scraping out all the sugar from the bowl. Once it bubbles, lower the heat to medium-high or medium so it simmers fairly rapidly but not wildly. If it reduces too fast, add a splash of water.
- Simmer for 5 minutes, stirring so each piece of chicken is coated, until the sauce turns from watery to a thin syrup.
- Stir in the sesame oil, then the Thai basil until it wilts (about 15 seconds).
- Serve over rice, scooping up all the syrup from the pan.
Summarized from RecipeTin Eats's video. Watch it for the details.
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