Taiwanese Three Cup Chicken

Three Cup Chicken is a Taiwanese dish and like many good Chinese recipes, it is very easy to make and has a dark, rich, umami-laden flavor that's delicious.

Recipe

Ingredients

• 4-6 chicken thighs (bone-in)

• 2 Tbsp. vegetable oil

• 6 thin slices fresh ginger

• 2-3 cloves garlic, sliced thin

• 1/3 cup Shaoxing rice wine (dry sherry will do as a substitute)

• 2-4 Tbsp. low sodium soy sauce

• 1/4 cup toasted sesame oil

• 8-12 fresh thai basil leaves

Directions

Place the chicken thighs in a 4-quart saucepan, cover with water and bring to a low simmer. Cook for 10 minutes, drain and pat dry.

Heat a wok (or large dutch oven) over high heat until a drop of water sizzles and immediately evaporates. Add the oil to the pan and then saute the ginger and garlic slices for about 30 seconds.

Add in 2-3 Tbsp. of te rice wine and 1 Tbsp. of the soy sauce and continue to fry the chicken until browned well.

Reduce heat and add remaining rice wine, another Tbsp. soy sauce and the sesame oil.

Simmer the chicken in the liquid for about 30 minutes, covered. Taste and adjust the flavor with a little more soy sauce or sesame oil and salt, if needed. Remove cover and reduce until the sauce is thick and syrupy.

Just before serving, stir in the Thai basil leaves. Serve over white rice.

Full printable recipe at http://ift.tt/1S5VixU

bon appetit