MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Three-Cup Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 Servings
3 tb Sesame oil
1 Ginger piece (3"); peeled
- in 12 coins
12 cl Garlic; peeled
4 Whole scallions; trimmed, in
- 1" pieces
3 Dried red peppers -OR-
1 ts Red-pepper flakes
2 lb Chicken thighs; in bite-size
- pieces
1 tb Unrefined or light brown
- sugar
1/2 c Rice wine
1/4 c Light soy sauce
2 c Fresh Thai or regular basil
- leaves
Heat a wok over high heat and add 2 tb sesame oil. When the oil
shimmers, add the ginger, garlic, scallions, and peppers, and cook
until fragrant, approximately 2 minutes.
Scrape the aromatics to the sides of the wok, add remaining oil and
allow to heat through. Add the chicken, and cook, stirring
occasionally, until it is browned and crisping at the edges,
approximately 5 to 7 minutes.
Add sugar and stir to combine, then add the rice wine and soy
sauce, and bring just to a boil. Lower the heat, then simmer until
the sauce has reduced and started to thicken, approximately
15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with
white rice.
Recipe by Sam Sifton
Recipe FROM:
https://cooking.nytimes.com
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