Super aromatic three cup chicken

Super aromatic three cup chicken

Ingredients

·         6 chicken thigh, cut into chunks (see note 1)

·         2 tablespoons + 1/2 tablespoon pure sesame oil

·         15 slices ginger

·         10 cloves garlic

·         120ml (1/2 cup) Shaoxing rice wine

·         2 tablespoons light soy sauce

·         1 tablespoon dark soy sauce

·         1 tablespoon rock sugar (or regular sugar)

·         1/2 red bell pepper, cut into square pieces

·         2 stalks spring onion, chopped

·         1 handful fresh basil (see note 2)

Instructions

1.    Blanch chicken chunks in hot water then drain well (optional).

2.    Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.

3.    Stir in drained chicken. Fry for 2 minute or so.

4.    Add rice wine, light soy sauce, dark soy sauce, and rock sugar. Cover the wok with a lid (keep medium heat). Cook for about 3 minutes.

5.    Put in bell pepper and spring onion, then cover and cook for a further 2 minutes.

6.    Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated by the remaining sauce.

7.    Turn off the heat. Stir in 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.

8.    Dish out and serve with plain rice.

Notes

1. I use boneless chicken thigh with skin on. You may use other cuts of chicken. For example, chicken wings are really tasty in this dish.

2. The original version calls for Thai basil. I use regular basil (sweet basil) when I don’t have Thai ones to hand. It works fine too.

Source  https://redhousespice.com

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