Three Cup Chicken
Tender chicken simmered in a trifecta of soy sauce, sesame oil, and rice wine — each bite bursting with garlicky, basil-kissed umami @groovyfoodiess Recipe is by @derekkchen INGREDIENTS 2 pounds skin-on chicken thighs or drumsticks, boneless 3 tablespoons sesame oil 20 garlic cloves 5 fresh ginger slices 3 fresh Thai red chiles ⅓ cup shaoxing wine 3 tablespoons light soy sauce 2 tablespoons rock sugar 1 tablespoon dark soy sauce 1 handful fresh Thai basil Cooked rice or noodles, for serving PREPARATION Cut the chicken into about 2-inch pieces. Set aside. Heat a medium wok over medium. Add the sesame oil, and let it heat, about 30 seconds. Add the garlic, ginger, and chiles. Cook, stirring often, until fragrant, about 2 minutes. Add the chicken. Cook, stirring occasionally, until the chicken is 50% cooked or until a pale white color, about 5 minutes. Add the shaoxing wine, light soy sauce, rock sugar, and dark soy sauce. Reduce the heat to low. Cover the wok, and simmer for 15–20 minutes, until the chicken is fully cooked, firm, and bouncy. Uncover, and increase the heat to medium-high. Stir until the sauce slightly thickens, about 3 minutes. Add in the fresh chilis and fresh thai basil Serve with hot rice or noodles. Enjoy!
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