A flavorful twist on the classic Three Cup Chicken, infused with aromatic ginger, garlic, and fresh herbs, perfect for a satisfying dinner.
Ingredients
1 kg chicken pieces
3 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon ginger, minced
3 cloves garlic, minced
1/4 cup rice wine
1/4 cup soy sauce
1/4 cup water
1 teaspoon sugar
1 bunch fresh basil
2 pieces spicy chiles
Method
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces and sauté until they are golden brown, approximately 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add a drizzle of sesame oil. Toss in minced ginger and garlic, sautéing them until the ginger is fragrant and starts to brown, about 30 seconds.
Return the browned chicken to the skillet and add rice wine, soy sauce, water, and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to medium-low, allowing it to simmer until the liquid reduces to about 1/4 cup, which should take around 20 minutes.
Stir in fresh basil and sliced spicy chiles, then increase the heat to medium. Continue cooking until most of the liquid has evaporated, allowing the flavors to combine beautifully.
