My husband lived in Taiwan for 2 years and he loves homemade asian food. This Taiwanese dish looks, sounds, and tastes amazing. This recipe originates from here.
The recipe is simple and easy. The ‘three cup’ title refers to the equal ratio of the three principal ingredients: sesame oil, soy sauce, and rice wine. You can tone down the sesame oil slightly to make a healthier version. I think I will try this next time. We plan on eating it often. Either way, it will still taste delicious.
Picture from Simply Vicky.
From left to right:
Top: Sesame oil, soy sauce, rice wine
Bottom: Green onions, ginger, garlic, basil
Ingredients: 4 Servings
1/3 cup sesame oil (Vicky uses about 4 tablespoons)
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
1 tablespoon cornstarch
5 cloves garlic
10 ginger slices
2-3 cups chopped up chicken
2 large handfuls of fresh basil, loosely chopped
3 green onion stalks, cut into 2-inch pieces
2 cups rice, cooked
2 cups rice, cooked
Directions:
1. Marinate chicken with 1 tablespoon cornstarch and 1 tablespoon sesame oil (to tenderize the meat). Set aside for 5-10 minutes.
2. Heat large wok or pan to high heat and add 3 tablespoons sesame oil. Once hot, add in garlic and ginger and stir fry, about 1 minute.
3. Add in chicken and brown well, about 4-5 minutes.
4. Stir in soy sauce, rice wine, and sugar to cover chicken.
5. Bring to a boil, then turn heat down to medium low. Let simmer, uncovered, until sauce thickens, about 10-15 minutes.
6. Meanwhile, cook rice according to package instructions.
7. After the sauce has thickened in consistency, turn heat up to medium heat and add in basil and scallions. Cook until basil and scallions wilt, about 2 minutes.
8. Serve over white rice and ENJOY!
I was lucky to get 1 picture of the final product. We ate it up pretty quick. Enjoy!!!
~Kaley’s Kitchen
