Taiwanese Three Cup Chicken
There’s nothing like the peppery, herby notes of Thai basil to brighten up this saucy recipe for Taiwanese chicken and rice.
Servings: 6
Ingredients
- 1000 g boneless skin-on chicken thighs
- Corn starch enough to coat the chicken thighs
- Salt and pepper to taste
- 1200 g vegetables of choice
Aromatics
- A few cloves of garlic
- A few slices of ginger
- 1 Chili pepper if desired
- 6 tbsp sugar
- Thai basil to taste
Sauce
- 6 tbsp soy sauce
- 6 tbsp Chinese rice wine
- 2 tbsp sesame oil
Instructions
- Cut chicken into bite sized pieces and dust with corn starch.
- Brown the chicken over high heat, in batches if needed. Reserve.
- Prepare aromatics while waiting for chicken to brown. Once chicken is done, turn the heat down and fry the ginger until fragrant.
- Add whole garlic cloves and sauté over gentle heat, until softened and browned.
- Add sugar into the pan, heating until it’s dissolved into caramel. Add chicken back to pan and toss to coat.
- Add the sauce, stirring to combine. Simmer for a few minutes until thickened. Taste and adjust seasoning.
- Turn the heat off and stir in Thai basil, letting them wilt in the residual heat.
- Serve, ideally by spooning it onto rice along with plenty of the sauce.