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Name: Three-Cup Chicken
Total time: 40 min
Yield: Serves 4
Cuisine: Taiwan
Ingredients: 800 g bone-in chicken thighs; 60 ml toasted sesame oil; 60 ml soy sauce; 60 ml Taiwanese rice wine; 10 garlic cloves; 40 g ginger; 30 g Thai basil leaves; 15 g rock sugar; 4 dried red chilies

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Taiwan40 minServes 4이전에 요리됨

Three-Cup Chicken

三杯雞 · Sān bēi jī

재료9

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

고기기타양념·소스채소

만드는 법

Cut the chicken into bite-size pieces and pat dry. Smash the garlic cloves and slice the ginger.
Heat the sesame oil in a wok or clay pot over medium heat and fry the garlic and ginger until fragrant and lightly golden.
Add the chicken and dried chilies and stir-fry until the chicken is lightly browned.
Pour in the soy sauce and rice wine, add the rock sugar, and bring to a simmer.
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.
Stir in the Thai basil just until wilted, then serve hot with rice.