三杯鸡 / Three Cup Chicken

Materials

  • 500g / 16oz of Boneless Chicken Thigh, cut into small cubes
  • a large handful of fresh basil (2oz box)
  • 4 cloves of garlic, minced
  • 5 slices of ginger, thinly sliced
  • 4 small pieces of cube sugar (the Chinese kid, crystalline sugar?)
  • 4 dried chilis
  • half a cup of cooking wine
  • 4 tbsp of dark soy sauce
  • 4 tbsp of light soy sauce

Instructions

  1. Add oil to wok over medium heat, add sliced ginger, stir until fragrant.
  2. Change to low heat, add garlic and crystalline sugar. Stir until the sugar is completely desolved.
  3. Add the cubes of chicken, stir fry until it is coated w/ sugar.
  4. Add cooking wine, dark soy sauce, light soy sauce, and chilis. Stir until evenly covered. Turn heat up until boiling, turn back down to a simmer. Cover w/ lid until ~15 min, or until the sauce is completely thickneed.
  5. Turn the heat off, add basil, stir fry until wilted. Plate.

Source

Originally from Xia Chu Fang

Older
Saag