Description
Tender chicken braised in a savory sauce of sesame oil, rice wine, and soy sauce. Finished with fragrant Thai basil for a burst of freshness.
Ingredients
Units
Scale
- 1 lbs (454 g) Chicken Drumsticks
- 2 tbsp Sesame Oil
- 1-2 inch Ginger
- 2 cloves garlic
- 1/4 cup (60 ml) Shaoxing Wine
- 2 tbsp light Soy Sauce
- 2 tbsp Water
- 2 stalks spring onions
- Small bunch Thai basil
Instructions
- Place sesame oil, ginger, garlic, and half of the spring onions into a wok or pan over medium heat for 1 minute to infuse the oil with aromatics.
- Add the chicken to the wok in a single even layer to sear both sides equally. Do not overcrowd the wok.
- Once browned, stir in cooking wine, soy sauce, and water. Cover and simmer for 15 minutes until the chicken is cooked through.
- Remove the cover and increase the heat to reduce the sauce. Add a splash of water if the sauce dries up. Stir until the chicken is a rich, dark color.
- Add Thai basil and the remaining spring onions. Stir 1–2 times to wilt the herbs.
- Plate and serve immediately.
Notes
- For deeper flavor, marinate the chicken in the soy sauce and Shaoxing wine for at least 30 minutes before cooking.
- If Thai basil is unavailable, substitute with regular basil or cilantro for a slightly different flavor profile.
- Store leftover Three Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 150