Three Cup Chicken

• temps total: 18 minutes

Ingrédients

2 lbs skin-on chicken thighs

3 tbsp+1 tsp sesame oil

4-5 slices ginger

15-20 cloves garlic

3-4 Thai chilies

1/3 cup Shaoxing wine

3 tbsp light soy sauce

1 tbsp thick dark soy sauce

2 tbsp rock sugar

1 handful Thai basil

Instructions

Slice chicken thigh into bite-sized pieces.

Heat 3 tbsp of sesame oil in a wok on medium heat and stir-fry ginger, garlic, and chilies until fragrant(1-2 minutes).

Add chicken into wok and cook until lightly browned(4-5 minutes).

Add Shaoxing wine, light soy sauce, thick dark soy sauce, and rock sugar. Turn flame to medium low and simmer with the lid on for 10-15 minutes.

Remove the lid and raise the heat to medium high. Stir until the sauce has slightly thickened.

Turn the heat off, finish with 1 tsp sesame oil and a handful of Thai basil.

Serve with hot rice and enjoy.