Despite the name 3 cups chicken, literally translated from San Bei Ji, instead of using a full cup of each ingredients, i've modified the portion. I was first introduced to this dish when i was having dinner with a friend at a Kocha Taiwanese restaurant. That was my first time having it, i like the combination and the aromatic thai basil in this dish , therefore i was looking around and i even asked a Taiwanese friend for the recipe. Too bad she didnt have it but lucky me i found a few versions of the recipe over the net. I like this particular recipe the best.
INGREDIENTS
* 1 whole chicken
* 2 cups basil leaves
* 1/3 cup sesame oil
* Half a bulb garlic
* 10 slices ginger
* 2 chillies
* 3 tbsp brown sugar
* 1/3 cup light soy sauce
* 1/3 cup rice wine (Shao Hsing Hua Tiau)
Method:
1) Crush/roughly pound half bulb of the garlic, cut the chillies diagonally into a thick strip and set aside.
2) Heat the wok/non stick pan and pour 1/3 cup of sesame oil into the wok and add the chopped chicken pieces and stir fry until its bout 1/2 or 3/4 cook. Drain and set aside.
3) With the sesame oil in the wok, add in the crushed garlic and sliced ginger and stir fry till fragrant.
4) Add the cut chillies and give it a quick stir and add in the chicken and stir for a while.
5) Add in the rice wine and the light soy sauce and let it simmer.
6) Lastly add in the basil and sugar and let it simmer.
Note:
Its important to use thai basil for the sweet basil available will not give this dish that particular taste and aroma.
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