Three Cup Chicken
MEDIUM 30 MINUTES
• 2 pounds skin on chicken thigh, drumsticks and/or wings
• 1 red bell pepper
• 1 (1 inch) piece fresh ginger, peeled and thinly sliced
• 6 cloves of garlic (sliced)
• 3 shallots (sliced)
• 1-2 Thai red chili pepper (halved)
• a large bundle of basil leaves (sectioned)
• ¼ cup sesame oil
• ¼ cup soy sauce
• ¼ cup rice wine (prefer Shaoxing rice wine)
• 1 tbsp rock sugar
• 1 tsp dark soy sauce
TIP
If sauce is too watery, thicken sauce with cornstarch water (½ tsp cornstarch to 1 tbsp water) or turn heat to high to cook for a while until sauce is thicken.
1 Rinse chicken and wipe it dry. Debone chicken and chop into chunks (bite size pieces).
2 Wash red pepper, remove seed and cut into bite size pieces.
3 Heat sesame oil in a large skillet or wok over medium-high heat, add ginger, shallots, garlic, and chilis, cook until very fragrant, about 1 minute.
4 Add chicken pieces to the skillet in a single layer and cook for 1 minute. Flip chicken pieces and cook for 1 minute longer.
5 Add rice wine, soy sauce, sugar and bring to boil. Stir to dissolve the sugar.
6 Reduce heat to medium. Partially cover the skillet to prevent splashes of oil when cooking. Turn chicken pieces every few minutes, until the chicken is cooked through, about 10 minutes.
7 Add red pepper, cook for 1 minute. Mix well.
8 Stir in Thai basil, remove from heat.
9 Dish up and serve hot.