Three-Cup Chicken with Basil
Milk Street published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A modern take on the classic Taiwanese dish, featuring tender chicken thighs braised in a savory-sweet glaze of sesame oil, soy sauce, and rice wine, finished with a generous handful of fresh basil.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 65 g
- 60 g
- 12 g
- 25 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 990 g before cooking, which is about 250 g per serving.
Steps
In a large skillet over medium-high heat, add the sesame oil. Once the oil is shimmering, add the ginger coins and smashed garlic cloves. Cook until fragrant and the garlic is lightly browned, about 2 minutes.
Add the chicken pieces to the skillet in a single layer. Do not stir the chicken for about 5 minutes to allow it to brown and develop flavor.
Stir in the soy sauce, rice wine, and sugar. Bring the liquid to a simmer.
Reduce the heat to medium and continue to cook, stirring occasionally, until the sauce has thickened to a syrupy glaze and the chicken is fully cooked through, about 8 to 10 minutes.
Remove the skillet from the heat. Stir in the fresh basil leaves until they are just wilted.
Serve immediately with steamed rice and vegetables.
Notes
Traditionally made with bone-in chicken hacked into pieces, this version uses boneless thighs for easier preparation. The 'three cups' refers to the historical ratio of sesame oil, soy sauce, and rice wine, though modern versions reduce the oil for a better balance.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 386
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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