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
·
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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