Taiwanese Three-Cup Chicken

• 份量: 4 servings
• 准备时间: 30 minutes
• 总时间: 50 minutes

配料

3 tablespoons sesame oil

1 2-to-3- inch piece of ginger (peeled and sliced into coins, approximately 12)

12 cloves of garlic (peeled)

4 whole scallions (trimmed and cut into 1-inch pieces)

3 dried red peppers or 1 teaspoon red pepper flakes

2 pounds chicken bone-in thighs and drumsticks (cut into bite-size pieces)

4 cube unrefined Taiwanese rock sugar

½ cup rice wine

2 tablespoon light soy sauce

2 tablespoon dark soy sauce

2 cups fresh Thai basil leaves

2 ~3 Fresh Thai bird chilies

步骤

Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the garlic and peppers and cook until fragrant for approximately 2 minutes.

Scrape the aromatics to the sides of the wok and add remaining oil and allow to heat through.

Add scallions and garlic and cook until fragrant.

Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until it is browned and crisping at the edges.

Add sugar and stir to combine, then add the rice wine and soy sauce and bring it to a boil.

Lower the heat, then simmer until the sauce has reduced and started to thicken for approximately 15 minutes.

Turn off the heat, add the basil and Thai bird chilies and stir to combine.

Serve with white rice.