I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
Ingredients:
1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.
2 Tbsp Vegetable Oil
8-10 cloves of Garlic, peeled and chopped in half.
1- 4 inch piece of Ginger, sliced
1-2 Shallots, sliced
4 Scallions, chopped into 4 inch pieces.
4- 6 dried Chilis
2 Tbsp. cane/brown Sugar
1/4 cup of Soy Sauce (low sodium)
1 Tbsp Dark Soy Sauce
2 Tbsp Sesame Oil
1/4 cup Rice Wine
1 Tbsp Chinkiang Vinegar, optional
Thai basil leaves, for garnish
Preparation:
Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize.
Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.
Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.
The Louisville Chef 