Taiwanese Three-Cup Chicken with Basil and Ginger

⏱ 35 min · Serves 4

Sticky, glossy chicken thighs braised with sesame oil, rice wine and soy until the sauce clings to every piece, then finished with a huge handful of basil that perfumes the whole kitchen. One pan, 35 minutes, and better than takeaway.

Per serving: 552 kcal · 41.0g protein · 11.0g carbs · 37.0g fat

Ingredients

• 800g boneless chicken thighs, skin on, cut into 4cm chunks
• 3 tbsp toasted sesame oil
• 6cm piece fresh ginger, peeled and thinly sliced
• 8 garlic cloves, peeled and left whole
• 2 dried red chillies, snapped in half (optional)
• 120ml Shaoxing rice wine
• 4 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp caster sugar or rock sugar
• 100ml water
• 3 spring onions, cut into 4cm lengths
• 30g Thai basil leaves (about 2 large handfuls)
• Steamed jasmine rice, to serve

Method

1. Pat the chicken dry with kitchen paper — this helps it colour rather than steam.
2. Heat the sesame oil in a wok or deep frying pan over medium heat. Add the ginger slices and fry gently for 2–3 minutes until the edges curl and smell fragrant.
3. Add the whole garlic cloves and dried chillies and fry for another 1–2 minutes until the garlic is golden. Don't let it burn or the sauce will taste bitter.
4. Turn the heat up to high, add the chicken skin-side down and sear for 4–5 minutes, turning, until lightly browned all over.
5. Pour in the rice wine and let it bubble hard for 1 minute to cook off the raw alcohol.
6. Add both soy sauces, the sugar and the water. Bring to a boil, then reduce to a lively simmer, cover and cook for 12 minutes, stirring once or twice.
7. Uncover, add the spring onions, and turn the heat to high. Cook for 4–6 minutes, tossing often, until the sauce reduces to a thick glaze that coats the chicken.
8. Kill the heat, pile in the basil and toss for 20 seconds until just wilted. Serve straight away with plenty of steamed rice.