Taiwanese Three Cup Chicken
This is a classic, rich stir fry dish that has plenty of flavour. Very simple to make, it does not need strong seasoning or salt as the sauce, chilli, ginger and garlic provide all the flavour hit you need.
- 800 g Chicken thigh fillets, cut into bite-sized pieces
- 2 tbsp sesame oil
- 4 cm ginger, peeled and finely julienned
- 6 cloves Garlic, fresh, crushed and halved
- 4 long red chillies, cut into bite-sized pieces
- 2 tsp cornflour, mixed with 1 tbsp water
- ½ bunch Thai basil leaves, or use Holy or Italian basil
- 2 cups long grain rice
Three Cup Sauce
- 3 tbsp Shaoxing Chinese Cooking wine
- 3 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp brown sugar
- For the stir-fry sauce, mix all the ingredients in a small bowl.
- Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 10 minutes.
- Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.
Calories: 787kcalCarbohydrates: 84gProtein: 33gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 147mgSodium: 713mgPotassium: 612mgFiber: 2gSugar: 5gVitamin A: 599IUVitamin C: 66mgCalcium: 59mgIron: 3mg
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