32 minutes
An aromatic and flavorful chicken dish inspired by a Taiwanese classic, featuring a rich sauce of sesame oil, soy sauce, and rice wine with a hint of sweetness.
tablespoons
Ginger, fresh
slices
Garlic Clove, whole
each
Scallions, cut into 1-inch pieces
stalks
Red Peppers, dried, whole
pieces
Chicken, cut into pieces
0 lb
tablespoons
Rice Wine
0.25 fluid ounces
0.25 fluid ounces
Thai Basil, fresh
handful
1. Aromatic Oil Preparation
Begin your culinary adventure by warming two tablespoons of sesame oil in a trusted wok over medium-high heat. As the oil shimmers, introduce a melody of aromatics: ginger slices, whole garlic cloves, scallions, and a dash of fiery red peppers to the stage. Let these ingredients sizzle for a brief two minutes, just enough to awaken their fragrances and infuse the oil.
2. Browning the Chicken
Next, escort the chicken into the limelight, pouring in the remaining sesame oil to cradle the pieces as they brown. Over the next five to seven minutes, observe the chicken as it transforms, taking on a golden hue and a crisp, tempting edge. This is where the magic happens—the high heat sears the chicken, locking in juices and creating a foundation of flavor.
3. Simmering in Sauce
With the chicken browned to perfection, it's time to introduce the sweet and savory symphony of brown sugar, rice wine, and soy sauce. Drizzle these over the chicken and lower the heat, allowing everything to simmer together. Over approximately 15 minutes, the chicken bathes in this luxurious sauce, becoming tender and infused with a deep, rich taste.
4. Finishing with Basil
Finally, as the chicken reaches its peak, blanket it with fresh Thai basil leaves. The heat will gently wilt the basil, releasing its aromatic essence into the dish. Once the basil has tenderly collapsed, your Three-Cup Chicken is ready to be served.
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