30 minutes
A fragrant and flavorful chicken dish with ginger, garlic, and Taiwanese seasonings.
cups
Shaoxing Wine
cups
tablespoons
Boneless, Skinless Chicken Thighs, trimmed and cut into 2-inch pieces
0 lb
tablespoons
Ginger, peeled, halved lengthwise, and sliced into thin half-rounds
0.25 inch
Garlic Clove, peeled and halved lengthwise
each
teaspoons
Scallions, white and green parts separated and sliced thin on bias
each
tablespoons
teaspoons
Thai Basil, large leaves sliced in half lengthwise
cups
tablespoons
1. Marinate Chicken
In a medium bowl, whisk together the soy sauce, Shaoxing wine, and brown sugar until the sugar dissolves. Add the chicken pieces to the bowl, tossing them to coat evenly in the marinade. Set the bowl aside, allowing the flavors to meld.
2. Cook Ginger and Garlic
Heat the vegetable oil in a 12-inch nonstick skillet over medium-low heat. Add the ginger, garlic, and red pepper flakes. Stir frequently and cook for about 8-10 minutes, until the garlic turns golden brown and softens. This step is crucial as it enhances the flavor and aroma of the dish.
3. Cook Chicken
Increase the heat to medium-high and add the marinated chicken along with the marinade into the skillet. Bring the mixture to a simmer before reducing the heat to medium-low. Let the chicken cook, stirring occasionally, for about 10 minutes.
4. Add Scallions
Stir in the white parts of the scallions and continue cooking for another 8-10 minutes, or until the chicken reaches an internal temperature of about 200°F. This ensures the chicken is tender and fully infused with the marinade's flavors.
5. Thicken Sauce
In a small bowl, whisk together the water and cornstarch until smooth. Stir this mixture into the skillet and allow it to simmer for about 1 minute, which will slightly thicken the sauce.
6. Finish and Serve
Remove the skillet from the heat. Stir in the Thai basil leaves, toasted sesame oil, and the green parts of the scallions, mixing until everything is well combined. Transfer the chicken to a serving platter and serve immediately.
Taste as you go, consider texture, look for visual cues, adjust aromatics, and balance flavors to suit your preferences.
Utilize the core sauce in a stir-fry, noodle dish, rice bowl, or as a filling for wraps, each allowing for a different meal experience.
Replace chicken with beef, pork, tofu, tempeh, shrimp, or firm white fish, adjusting cooking times as necessary.
Incorporate elements like chili paste for spice, a splash of lime or lemon juice for tang, crushed peanuts or cashews for texture, or fresh cilantro or Thai basil for an herbaceous note.
Introduce a bit of zest and juice from an orange or lemon to the sauce. It will brighten the flavors and add a tangy counterpoint to the ginger and sesame.
Choose organic, free-range chicken, pure sesame oil, and naturally brewed soy sauce for the best flavor and depth.
Ensure the pan or wok is hot before adding oil for searing the chicken, and cook in batches to avoid overcrowding.
Allow the chicken to marinate for at least an hour, or preferably overnight, for more intense flavors. Bring it to room temperature before cooking.
Adjust seasoning as you go, using sugar or honey to counteract saltiness, or rice vinegar/lime juice to balance sweetness.
Use fresh ginger and garlic for their potent flavors, grated or pounded into a paste for better distribution.
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