Wednesday, January 18, 2012

3 cup chicken

I got this recipe from a fabulous cook-book called Ching's EVERYDAY EASY CHINESE. It was delish! Here is the recipe.


  • 1 tablespoon peanut oil
  • 5 cloves garlic, finely chopped
  • One 1-inch piece fresh ginger, peeled and sliced into thin coins
  • 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
  • 1/4 cup light soy
  • 1/4 cup Shaohsing rice wine or dry sherry
  • 1/4 cup toasted sesame oil (see Cook's Note)
  • 1 tablespoon brown sugar
  • 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish

I served my chicken with a side of stir-fry broccoli, onions, ginger, garlic, celery & mushrooms in a little bit of sesame oil & soy sauce.

For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.

This is the sauce

Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes and let sauce thicken.

Once the sauce thickened, I added my veggies to the chicken and sauce mixture. It was better than a lot of local chinese take-out I had.