This is what my dear Lynne cooked on Mother’s Day. It’s Taiwanese-style Three-Cup Chicken. The popular chicken dish was named such because of the equal parts of sesame oil, soy sauce and rice wine. It is spicy, appetizing with steaming hot rice, and would also be so good with steamed Chinese buns (mantau) or even pan de sal, and would make an interesting filling for empanadas/pies. I ate it with pan de sal for dinner. Hope you enjoy the no-brainer recipe she prepared for us. Sorry for the so-so photo I took with Reny’s phone.
- 1/2 kilo chicken breast, cut into chunks
- 10 slices fresh ginger
- 2 pcs. Thai chili (or green chili), halved
- 20 cloves garlic
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 3 tbsps. sugar
- 2 cups fresh Thai basil leaves
- 1 cup leeks, sliced into 1 inch pieces
- Heat sesame oil in a pan. Stir in ginger, pepper and garlic until fragrant.
- Throw in chicken and cook all sides until they turn white.
- In a bowl, dissolve sugar in combined soy sauce and rice wine. Pour mixture unto the chicken. Partially cover and bring to boil.
- As soon as it boils, lower the fire and simmer. Stir in basil and leeks before liquid evaporates.
- Remove from heat and serve with hot rice.
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