This is a classic Taiwanese recipe that is perfect for an easy and speedy supper. It's called three-cup chicken because traditionally it uses 1 cup of soy sauce, 1 cup of rice wine and 1 cup of toasted sesame oil. I love this dish because it's the perfect mid-week supper. It is a fuss-free recipe for a fabulous family meal that is inexpensive too.
Swap option: To make this a vegan/vegetarian dish use seitan or tofu instead of chicken.
561 calories, 17.2 grams carbohydrate, 27.8 grams protein and 42.9 grams fat per serving
- 9 ounces boneless chicken thighs, cut into 1-inch cubes
- 1 pinch sea salt flakes
- 1 pinch ground white pepper
- 1 tablespoon cornstarch
- 1 tablespoon canola oil
- 1 large knob fresh ginger, peeled and cut into large slices
- 2 cloves garlic, lightly crushed
- 1 red chile, sliced into rings
- 1/4 cup Shaohsing rice wine or dry sherry
- 1/4 cup low-sodium light soy sauce
- 1/4 cup toasted sesame oil
- 1 teaspoon superfine sugar
- 8-10 leaves Taiwanese nine-pagoda leaf basil or Thai sweet basil
1. Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornstarch. Mix well to coat then set aside.
2. Heat a wok over a high heat until smoking and add the canola oil.
3. Add the ginger slices and fry until crispy and golden, then add the garlic and red chiles and toss for a few seconds to release their aroma.
4. Add the chicken pieces and leave for 10 seconds to sear and color, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for 2-3 minutes on a high heat until the chicken is almost cooked.
5. Add the light soy sauce, rice wine, the toasted sesame oil and sugar and cook for 5 minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately.