Two-and-Half-Cup -Chicken
This idea is also from Ansley Eats the Street, Taipei episode. The recipe is called Three-Cup Chicken. But because I don’t have one of it’s important ingredient: rice wine, nor do I know how the original dish tastes so I am calling mine Two-and-Half-Cup Chicken. I’ll have to substitute Sojoo for the rice wine.
Two-and-Half-Cup -Chicken
This idea is also from Ansley Eats the Street, Taipei episode. The recipe is called Three-Cup Chicken. But because I don’t have one of it’s important ingredient: rice wine, nor do I know how the original dish tastes so I am calling mine Two-and-Half-Cup Chicken. I’ll have to substitute Sojoo for the rice wine.
Cooking Instructions
- 1
Chop chicken thighs into small pieces.
- 2
Julienne ginger, mince garlic, finely slice shallot.
- 3
Wash mint. Cut peppers into small bits.
- 4
In a hot pan on high heat, put in the sesame oil. Add chickens.
- 5
Cook chicken until golden brown on one side. Add ginger, garlic and shallots. Stir to incorporate all ingredients. Add salt, pepper. Stir well.
- 6
Add soy sauce, Sojoo or vodka, and sugar. Mix well. Turn down heat to medium. Cover and cook for 10 minutes. Reduce liquid to half.
- 7
Add cut basil and chili pepper. Mix well. Turn heat down a bit.
- 8
Cook until sauce becomes thick. Ready to serve with hot rice. The fragrance of the basil really compliments this dish.
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