Three Cups Chicken
三杯雞 (San Bei Ji)
The three cups refer to equal parts sesame oil, soy sauce, and rice wine. This is one of my aunt's favorite recipes. I usually make enough for two meals, leaving a portion to marinate in the fridge overnight. Mmmm, then it's extra juicy the next day =)
Serves 4-6
Ingredients
2 lbs chicken thigh pieces, diced
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine
1 tbsp sugar
20 garlic cloves, minced
10 slices thin fresh ginger (optional)
2 cups Thai basil, julienned
1 cup scallions, diced
Steps
1. Mix the ingredients in the first section together and allow the chicken to marinate. A few minutes will suffice if you're really hungry, but for a really tasty meal, cover and leave it in the fridge for 12-24 hrs. Mmmm....
2. Heat up a stir-fry pan or wok to high heat. Then add the marinated mix and stir-fry until the chicken is opaque (about 5 minutes).
3. Lower the heat and let the mixture simmer uncovered (or partially covered to avoid splatter) for 20-30 minutes until sauce thickens.
4. Turn the heat back up to high and add basil and scallions. Cook another 2 minutes, flipping often.
5. Serve over steamed rice.
The three cups refer to equal parts sesame oil, soy sauce, and rice wine. This is one of my aunt's favorite recipes. I usually make enough for two meals, leaving a portion to marinate in the fridge overnight. Mmmm, then it's extra juicy the next day =)
Serves 4-6
Ingredients
2 lbs chicken thigh pieces, diced
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine
1 tbsp sugar
20 garlic cloves, minced
10 slices thin fresh ginger (optional)
2 cups Thai basil, julienned
1 cup scallions, diced
Steps
1. Mix the ingredients in the first section together and allow the chicken to marinate. A few minutes will suffice if you're really hungry, but for a really tasty meal, cover and leave it in the fridge for 12-24 hrs. Mmmm....
2. Heat up a stir-fry pan or wok to high heat. Then add the marinated mix and stir-fry until the chicken is opaque (about 5 minutes).
3. Lower the heat and let the mixture simmer uncovered (or partially covered to avoid splatter) for 20-30 minutes until sauce thickens.
4. Turn the heat back up to high and add basil and scallions. Cook another 2 minutes, flipping often.
5. Serve over steamed rice.
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