Three-Cup Chicken

三杯雞 · Sān bēi jī

Ingredients9

• bone-in chicken thighs800 g
• toasted sesame oil60 ml
• soy sauce60 ml
• Taiwanese rice wine60 ml
• garlic cloves10
• ginger40 g
• Thai basil leaves30 g
• rock sugar15 g
• dried red chilies4

Method

1. Cut the chicken into bite-size pieces and pat dry. Smash the garlic cloves and slice the ginger.
2. Heat the sesame oil in a wok or clay pot over medium heat and fry the garlic and ginger until fragrant and lightly golden.
3. Add the chicken and dried chilies and stir-fry until the chicken is lightly browned.
4. Pour in the soy sauce and rice wine, add the rock sugar, and bring to a simmer.
5. Cover and cook over low heat for about 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is reduced and glossy.
6. Stir in the Thai basil just until wilted, then serve hot with rice.