Taiwanese three-cup chicken

 

15 Min Prep    /    30 Min Cook    /    4 Serving

Ingredients : 

2 tbsp sesame oil

1kg chicken wing nibbles

10 whole garlic cloves, peeled

3cm-piece ginger, peeled, thinly sliced

2 green shallots, chopped

1 fresh red birdseye chilli, halved lengthways

125ml (1/2 cup) Shaoxing wine (see Notes)

60ml (1/4 cup) soy sauce

2 tsp brown sugar

1/2 cup fresh basil leaves (see Notes)

Method Steps : 

Heat the oil in a large wok or deep frying pan over medium-high heat. Cook the chicken, in 2 batches, turning occasionally, for about 5 minutes each batch or until golden. Transfer to a plate.

Reduce heat to medium. Add garlic, ginger, shallot and chilli to the wok and stir-fry for 1 minute or until aromatic. Stir in wine, soy sauce and sugar. Return the chicken to the wok. Reduce heat to medium-low, cover and simmer for 10 minutes (see Notes).

Discover different ways to peel, slice, shred, grate and use ginger in your cooking.

Uncover, increase heat to medium and cook for a further 5 minutes or until sauce has reduced slightly. Stir in basil leaves. Transfer to a serving dish and serve with rice.

Recettes Cooking