三杯雞Three Cup Chicken

Prep 15 min·Cook 25 min

1. 1You're here
   Step 1.

   Pat the chicken dry. Heat the dark sesame oil in a wok over a medium-low heat and fry the ginger slices for 4–5 minutes until they curl and the edges turn golden.

   800 g Bone-in chicken thighs, chopped into 4 cm pieces (or boneless)4 tbsp Taiwanese dark sesame oil60 g Ginger, sliced 3 mm thick (skin on)

   Pan-fry

   Wok-chan's tip鑊仔貼士

   Dark sesame oil turns bitter if it smokes; keep the heat moderate throughout.
2. 2
   Step 2.

   Add the garlic and fry until golden on all sides, about 2 minutes.

   15 cloves Garlic cloves, peeled and left whole

   Pan-fry
3. 3
   Step 3.

   Turn the heat to medium-high, add the chicken skin side down and fry for 5 minutes until browned, then turn.

   800 g Bone-in chicken thighs, chopped into 4 cm pieces (or boneless)

   5 minPan-fry
4. 4
   Step 4.

   Add the rock sugar and chilli and stir until the sugar melts and glazes the chicken.

   20 g Rock sugar, crushed2 Red chillies, halved

   Stir-fry
5. 5
   Step 5.

   Pour in the rice wine, soy and soy paste. Bring to the boil, cover and simmer on a medium-low heat for 10 minutes.

   120 ml Rice cooking wine (mijiu)4 tbsp Light soy sauce1 tbsp Thick soy sauce paste (or dark soy)

   10 minBraise / stew
6. 6
   Step 6.

   Uncover and cook on a high heat, stirring, for 3–5 minutes until the sauce is reduced to a sticky glaze that clings to the chicken.

   800 g Bone-in chicken thighs, chopped into 4 cm pieces (or boneless)

   Sauce making / reducing

   Wok-chan's tip鑊仔貼士

   Watch closely at the end; sugary sauce goes from glossy to burnt quickly.
7. 7
   Step 7.

   Turn off the heat, toss in the basil and stir until just wilted. If you have a claypot, heat it on the hob, tip everything in and bring it to the table sizzling.

   30 g Thai basil, leaves and tender tops800 g Bone-in chicken thighs, chopped into 4 cm pieces (or boneless)