Taiwanese 3 Cup Chicken

Name: Taiwanese 3 Cup Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Thai Holy Basil Leaves; 2 tablespoon granulated sugar; 0.25 cup toasted sesame oil; 0.25 cup HEYDOH Classic Soy Sauce; 2 scallions, cut into 2 inch sections; 1 pound Chicken thighs, boneless skinless; 10 cloves Sliced Garlic; 10 slices Sliced Ginger; 3 Fresh Hot Pepper, sliced; 0.33333334 cup Shaoxing Rice Wine

This has been one of my go-to recipes for years. Unfortunately, we can’t always find Thai basil where we are in the Catskills and conventional basil just isn’t the same.

Allen_Lee

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyeasy

TaiwaneseDinner / Supper

Ingredients

1 cupThai Holy Basil Leaves
2 tablespoongranulated sugar
0.25 cuptoasted sesame oil
0.25 cupHEYDOH Classic Soy Sauce
2scallions, cut into 2 inch sections
1 poundChicken thighs, boneless skinless
10 clovesSliced Garlic
10 slicesSliced Ginger
3Fresh Hot Pepper, sliced
⅓ cupShaoxing Rice Wine

Instructions

1
Heat a wok or a pan big enough to have all the chicken pieces in one single layer on medium to high heat.
2
Pour in the toasted sesame oil until heated. Add the ginger and garlic until fragrant and beginning to carmalize, about 3 minutes.
3
Add the cut-up chicken piece and mix with the ginger and garlic. Toss every couple of minutes until chicken pieces are browned but not cooked through.
4
Add the pepper, soy sauce, rice wine and sugar and bring to simmer.
5
This step takes patience but it can make or break the dish! While the chicken pieces simmer in the delicious sauce, you want to let everything cook until the sauce turns into a dark amber color and thickens nicely, about 10 to 15 minutes, stir every couple of minutes. When it is ready, the chicken pieces will be coated in the rich brown sauce.
6
Add Thai basil and scallion. Serve immediately.