Three Cup Chicken (San Bei Ji)

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 25 minutes

材料

2 tablespoons toasted sesame oil

20 grams ginger (cut into a thick julienne)

28 grams garlic (halve the cloves if they are large)

560 grams boneless skin-on chicken thighs

1/4 cup Chinese rice wine (mijiu or shaoxing)

1 tablespoon dark soy sauce

1 tablespoon soy sauce

2 teaspoons brown sugar

10 grams Thai basil (leaves only)

手順

Heat a large pan or wok until hot. Add the sesame oil, ginger and garlic and fry until fragrant, but don't let it brown.

Add the chicken in a single layer, skin-side down. You can move the garlic and ginger on top of the chicken to make room in the pan and prevent the garlic from burning. Fry undisturbed until the skin is well browned.

Flip the chicken over, and then add the rice wine, dark soy sauce, regular soy sauce, and sugar. Cover and simmer over medium heat for 10-15 minutes, or until the chicken is tender, flipping the chicken over a few times as it cooks.

Remove the lid and turn up the heat. Reduce the liquid into a thick sauce.

Add the Thai basil leaves and toss to coat. Serve the Three Cup Chicken with rice.

栄養

• カロリー: 416 kcal
• 脂肪総量: 30 g
• 飽和脂肪: 7 g
• コレステロール: 137 mg
• ナトリウム: 613 mg
• 炭水化物総量: 6 g
• 糖質総量: 2 g
• タンパク質: 24 g