A traditional Taiwanese dish, the three main ingredients (other than the chicken) are sesame oil, soy sauce and rice wine. The name "Three Cup" suggests that you should use one cup of each of these ingredients. But in my version (for 2-3 lbs. of chicken) I actually use 1/4 cup regular soy, 1/4 cup dark soy, 1/4 cup rice wine, and 1/4 cup of sesame oil. IMHO, one cup of any of these in this recipe maybe too much of a good thing...To die for served over steamed white rice! Pre-marinating the diced chicken in baking soda and then rinsing it off before cooking makes the meat super tender! Also, if you can't find Taiwan or Thai basil, it's perfectly ok to substitute with regular basil.
Ingredients:
2-3 lbs. boneless, skinless chicken thighs trimmed of fat and cut into large 1 1/2-2" pcs.
2-3 lbs. boneless, skinless chicken thighs trimmed of fat and cut into large 1 1/2-2" pcs.
1 tbsp. baking soda
3 tbsp. water
6-8 cloves garlic, peeled & smashed
4 scallions, cut into 2" sections
5-6 dried red chiles
45 slices ginger
1/4 cup toasted sesame oil
1/4 cup regular soy sauce
1/4 cup dark soy sauce
1/4 cup rice wine
1/4 cup rice wine
1/4 cup water
1 1/2 tbsp. sugar
2 cups fresh whole Taiwan or Thai basil leaves
1 1/2 tbsp. sugar
2 cups fresh whole Taiwan or Thai basil leaves
Fresno or red jalapeno chilies, slice for garnish
1. Place the diced chicken into a large bowl. Add the baking soda and 3 tbsp. water and mix well until the chicken is thoroughly coated. Cover and refrigerate for 30 minutes or up to 2 hours. Put the chicken into a colander and rinse very well with tap water to clean off the baking soda; pat the chicken dry with paper towels and set aside.
1. Place the diced chicken into a large bowl. Add the baking soda and 3 tbsp. water and mix well until the chicken is thoroughly coated. Cover and refrigerate for 30 minutes or up to 2 hours. Put the chicken into a colander and rinse very well with tap water to clean off the baking soda; pat the chicken dry with paper towels and set aside.
2. Heat the sesame oil in a wok or saute pan over medium-high heat. Add garlic, scallions, dried red chiles and ginger slices. Saute for about 2-3 minutes or until ginger & garlic are lightly browned.
2. Turn the heat up to high and add the chicken. Saute for about 5-10 minutes or until lightly browned.
3. Add the soy sauces, rice wine, sugar, and water and bring to a boil. Cook for about 5-6 minutes to allow the sauce to blend in with the chicken. Stir in basil leaves & cook for about 10 seconds or until just wilted. Turn off heat, pour chicken onto a serving platter and garnish with the fresh red chilies, if desired. Serve with steamed white rice.
2. Turn the heat up to high and add the chicken. Saute for about 5-10 minutes or until lightly browned.
3. Add the soy sauces, rice wine, sugar, and water and bring to a boil. Cook for about 5-6 minutes to allow the sauce to blend in with the chicken. Stir in basil leaves & cook for about 10 seconds or until just wilted. Turn off heat, pour chicken onto a serving platter and garnish with the fresh red chilies, if desired. Serve with steamed white rice.
Mix 1 tbsp. of baking soda and 3 tbsp. water with the diced chicken until thoroughly coated. Cover with plastic wrap and refrigerate for 30 minutes up to 2 hours before using.
Dried red chiles, scallions, Taiwan basil (I grow these from seed in my garden every summer), ginger, garlic, and fresh red chiles.
Saute the ginger, garlic, dried chiles and scallions in the sesame oil.
Sesame oil, Shaohsing wine (sub for rice wine), soy sauce.
Add the chicken & saute over high heat about 5-10 minutes until lightly browned. Cook in batches if needed so as not to overcrowd the pan and ensure browning.
Add soy sauces, rice wine, sugar and water; let simmer for 5-6 minutes for flavors to meld.
Bring chicken back up to a boil over high heat and stir in the basil. Cook for about 10 seconds or until basil is just wilted. Remove to a serving platter and garnish with fresh red chili slices.
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