3 Cup Chicken

Name: 3 Cup Chicken
Ingredients: 9 ounces boneless chicken thighs, cut into 1-inch cubes; 1 pinch sea salt flakes; 1 pinch ground white pepper; 1 tablespoon cornstarch; 1 tablespoon canola oil; 1 piece large knob fresh ginger, peeled and cut into large slices; 2 cloves garlic, lightly crushed; 1 piece Red chili sliced into rings; 1/4 cup Shaohsing rice wine or dry sherry; 1/4 cup low-sodium light soy sauce; 1/4 cup toasted sesame oil; 1 teaspoon superfine sugar; 8-10 loaves Thai Sweet basil or Taiwanese nine-pagoda leaf basil

13 ingredients

5 steps

Ingredients

9 ounces boneless chicken thighs, cut into 1-inch cubes
1 pinch sea salt flakes
1 pinch ground white pepper
1 tablespoon cornstarch
1 tablespoon canola oil
1 piece large knob fresh ginger, peeled and cut into large slices
2 cloves garlic, lightly crushed
1 piece Red chili sliced into rings
1/4 cup Shaohsing rice wine or dry sherry
1/4 cup low-sodium light soy sauce
1/4 cup toasted sesame oil
1 teaspoon superfine sugar
8-10 loaves Thai Sweet basil or Taiwanese nine-pagoda leaf basil

Directions

1

Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornstarch. Mix well to coat then set aside.
2

Heat a wok over a high heat until smoking and add the canola oil
3

Add the ginger slices and fry until crispy and golden, then add the garlic and red chiles and toss for a few seconds to release their aroma.
4

Add the chicken pieces and leave for 10 seconds to sear and color, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for 2-3 minutes on a high heat until the chicken is almost cooked.
5

Add the light soy sauce, rice wine, the toasted sesame oil and sugar and cook for 5 minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately.