Taiwanese Three Cup Chicken
Cooked in soy sauce, rice wine and sesame oil, and loaded with loads of whole garlic cloves, ginger slices and fresh Thai basil, this classic Taiwanese chicken dish is a reminder perfect in the quality of an overabundance of flavor.
INGREDIENTS
- 1 1/2 tablespoons soy sauce
- 2 tablespoons dark sesame oil or toasted sesame oil
- 6 cloves garlic, peeled
- 1 1/2 tablespoons Shaoxing wine
- 2-inch piece old ginger, peeled and cut into thin pieces
- 1 bunch Thai basil leaves
- 1 lb chicken drumsticks, chicken thighs or a combination of chicken parts
- 1 tablespoon baking soda to tenderize the chicken, optional
- 1 1/2 tablespoons dark sweet soy sauce, kecap manis
INSTRUCTIONS
First, cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken with water. Make sure the baking soda is completely rinsed. Dry the chicken pieces and set aside. This is an optional step.
Then, heat a clay pot over high heat and add the sesame oil. Add the ginger, garlic and sauté until it is aromatic. Add the chicken and stir quickly.
Add the soy sauce, black sweet soy sauce, Shaoxing wine and continue to sauté the chicken. Cover the lid, reduce the heat and simmer for 5 to 10 minutes.
Add the basil leaves and mix well with the chicken, take out the dish and serve immediately. Happy Cooking Time.
