Taiwanese Three Cup Chicken

Karen Chan

Ingredients:

  • 600g Chicken drumettes
  • 15-20 cloves Garlic (peeled)
  • 1pc Ginger (small, sliced)
  • 1 cup Fresh Thai basil leaves
  • Seasoning Mix
  • 1/3 cup Yeo’s Light Soy Sauce
  • 1/3 cup Rice wine
  • 1/3 cup Yeo’s Pure Sesame Oil
  • 3tbsp Rock sugar
  • 3pcs Bird’s eye chillies (optional)

Method:

  1. Heat oil in a large wok or clay pot, and then add garlic and ginger. Stir fry for about 1 min.
  2. Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
  3. Stir in all the ingredients for the seasoning mix, and leave it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
  4. Add basil in and let it simmer for 2 min with the lid on.
  5. Dish out and serve with a hot bowl of rice.

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