Taiwan's iconic dish: chicken simmered in a syrupy glaze of soy sauce, rice wine, and sesame oil, flavored with ginger, garlic, and Thai basil.
Ingredients
- 800 g Boneless chicken thighs
- 50 g Fresh ginger
- 8 cloves Garlic
- 1 piece Fresh red chili
- 1 bunch Thai basil
- 6 tbsp Dark soy sauce
- 6 tbsp Michiu rice wine (or mirin)
- 4 tbsp Toasted sesame oil
- 2 tbsp Rock sugar (or light brown sugar)
- 2 tbsp Neutral oil (grapeseed)
- 2 pieces Shallot
Method
- Cut the chicken thighs into equal-sized pieces, then pat them dry thoroughly with paper towels to help them brown.
- Thinly slice the ginger, peel the garlic cloves and leave them whole, thinly slice the chili, and roughly chop the shallots.
- Heat a neutral oil in a wok or cast-iron Dutch oven over medium heat, then sauté the ginger slices until they are golden and crispy around the edges.
- Add the whole garlic cloves and the shallots, and sauté until the garlic is lightly browned and fragrant.
- Stir in the chicken and sear it on all sides until it achieves a nice golden color.
- Pour in the premixed three-cup sauce, coat the chicken well, then bring to a boil.
- Lower the heat, cover, and simmer, stirring occasionally, until the chicken is tender and the sauce is syrupy.
- Remove the cover at the end of cooking to reduce the sauce until it coats each piece in a glossy, sticky glaze.
- Off the heat, add the Thai basil and fold it in gently to release its fragrance without cooking it.
- Serve immediately, preferably in a heat-retaining cast-iron bowl, with the cooking juices.
Nutrition
Per serving
- Energy
- 663 kcal
- Protein
- 37.43 g
- Carbohydrate
- 11.03 g
- Fat
- 49.72 g
- Fibre
- 1.23 g
- Calcium
- 12.46 mg
- Iron
- 0.59 mg
- Magnesium
- 26.29 mg
