Two-and-Half-Cup -Chicken

Name: Two-and-Half-Cup -Chicken
Cuisine: American
Ingredients: 3 Tbsp dark sesame oil; 2 chicken thighs; 1/2 Tbsp garlic, minced; 1/2 tsp ginger finely julienned; 1 large shallot, finely sliced; 1 tsp salt; Black pepper; 1 Tbsp sugar; 3 Tbsp soy sauce; 2 Tbsp Sojoo or vodka; 3 small red Thai chilies; 1 bunch Thai basil

2choi @cook_15339344

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.

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Ingredients

3 Tbspdark sesame oil
2chicken thighs
1/2 Tbspgarlic, minced
1/2 tspginger finely julienned
1large shallot, finely sliced
1 tspsalt
Black pepper
1 Tbspsugar
3 Tbspsoy sauce
2 TbspSojoo or vodka
3small red Thai chilies
1 bunchThai basil

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Steps

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.