Taiwanese Three Cup Chicken

Name: Taiwanese Three Cup Chicken
Yield: Serves 3 servings
Ingredients: 2 boneless, skin-on chicken thighs or breasts; 2 tablespoons sesame oil (30 ml); 2 tablespoons soy sauce (30 ml); 2 tablespoons rice wine (30 ml); 1/2 tablespoon sugar (6 grams); 3 cloves garlic; 2 slices ginger; 1 bunch fresh Thai basil

恩寶廚師 @cook_21358891

The weather has turned cold again, so let's warm up with a dish of Three Cup Chicken! This recipe isn't difficult, and if you prefer a lighter version, you can use half the amount of sesame oil. Be sure to let the sauce reduce until it's thick!

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Ingredients

Serves 3 servings

2boneless, skin-on chicken thighs or breasts
2 tablespoonssesame oil (30 ml)
2 tablespoonssoy sauce (30 ml)
2 tablespoonsrice wine (30 ml)
1/2 tablespoonsugar (6 grams)
3 clovesgarlic
2 slicesginger
1 bunchfresh Thai basil

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Steps

1

Slice the garlic.
2

Heat a skillet over medium heat and sear the chicken, skin side down, until the fat renders and the skin is golden brown. Flip and cook for about 1 more minute, then remove from the pan. The chicken does not need to be fully cooked at this stage.
3

Cut the chicken into bite-sized pieces.
4

Heat the sesame oil in the skillet over medium heat. Add the ginger and garlic, and sauté until fragrant.
5

Add the chicken pieces, then add the soy sauce, rice wine, and sugar. Stir and mix well. Cover and simmer on low heat for 8-10 minutes.
6

Uncover and increase to high heat to reduce the sauce until thickened.
7

Add the Thai basil and stir-fry for 1-2 minutes, then transfer to a serving plate.
8

Done!