Three Cups Chicken with Basil Leavesby Divina P in User Contributed
This salty, pungent and spicy chicken dish is very easy to make.
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 40 mins
- Comments: 0
- Views: 4410
- Success 95%
Remove excess fat from chicken and cut each chicken into 2 pieces with a cleaver or a large knife.
Combine light soy sauce, rice wine and sugar in a bowl. Set aside.
Heat oil over medium-high heat and add sesame oil. Stir-fry garlic and ginger until fragrant, about 2 minutes, then add the chicken pieces and stir-fry until lightly browned, about 5 minutes. Add chili, then the rice wine mixture. Cover and simmer for 20 minutes or until chicken is cooked through.
You can crush the chili with a fork to release some of the heat. When you’re satisfied with amount of heat, remove chili or just leave according to your desired taste.
When the chicken is tender and cooked through, remove chili and mix in the torn basil leaves, simmer for another minute. Serve with jasmine rice.
"Three cups" refer to each cup of sesame oil, soy sauce and rice wine; however the quantity is reduced to avoid the flavors being too heavy.
Traditionally, cut-up whole chicken is used but I like using chicken legs and thighs and cutting them into smaller pieces makes them easier to manipulate in the wok and for some reason, it tastes better too.
I prefer to use light soy sauce as Japanese, dark and mushroom soy creates a different flavor. Different brands of soy sauce have different sodium content, please adjust accordingly.
You can also cook the chicken in earthenware pot for added layer of flavor.
In theory, this dish serves 6 but in reality it serves only 3 or 4.