← Nouns Cooking · Chinese

Ingredients

• 700 g chicken thighs (bone-in chopped, or boneless), cut into 4 cm pieces
• 4 tbsp toasted (or black) sesame oil
• 8 slices thin slices of ginger
• 12 cloves garlic cloves, peeled and lightly smashed
• 3 dried red chillies
• 80 ml Shaoxing or Taiwanese rice wine
• 3 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1½ tbsp brown or rock sugar
• 1 handful large handful of Thai basil leaves

Method

1. Heat the sesame oil in a wok or clay pot over medium-low heat. Add the ginger and fry gently for 3–4 min, until the edges curl and turn golden.
2. Add the garlic and chillies and keep frying for 1–2 min, until the garlic is lightly golden. Do not let the sesame oil smoke or it turns bitter.
3. Turn the heat to medium-high, add the chicken and fry for 4–5 min, turning, until browned on the outside.
4. Pour in the rice wine, soy sauce, dark soy and sugar and bring to the boil. Cover, turn the heat to low and simmer for 10 min.
5. Uncover, turn the heat up and cook for 3–4 min, stirring often, until the sauce has reduced to a sticky glaze that clings to the chicken and the meat is cooked through (75°C / 165°F).
6. Turn off the heat, toss in the basil until it wilts and serve hot with rice.

Tips

• Thai basil is the closest match to Taiwanese basil; Italian basil works but tastes sweeter and less anise-like.
• Contains sesame. Bone-in pieces give the richest sauce; add 5 min to the covered simmer.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook RecipeTin Eats Christine's Recipes