Three Cup Chicken

🔥 Prep

• Rinse and pat dry the 700 g chicken thigh, then cut into bite‑sized pieces.
• Peel and lightly crush the 12 garlic cloves.
• Slice the 2 inch fresh ginger into thin coins.
• Slice the 2 red chilies diagonally into thin rings.
• Rinse, shake dry, and roughly chop the 30 g fresh Thai basil leaves.
• Measure out 3 tbsp toasted sesame oil, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp Shaoxing cooking wine, 1.5 tbsp rock sugar, 0.5 tsp salt, 0.5 tsp black pepper, and 50 ml water into small bowls for easy access.

🔥 Cook

• 1. Heat the 3 tbsp toasted sesame oil in a clay pot or heavy‑bottomed skillet over medium‑high heat until shimmering.
• 2. Add the sliced ginger coins, crushed garlic cloves, and sliced red chilies; stir‑fry for 30 seconds until fragrant.
• 3. Increase heat to high and add the 700 g chicken pieces; sear for 4‑5 minutes, stirring occasionally, until lightly browned on all sides.
• 4. Pour in the 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp Shaoxing wine, 1.5 tbsp rock sugar, 0.5 tsp salt, 0.5 tsp black pepper, and 50 ml water; stir to combine.
• 5. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until the chicken is tender and the sauce has reduced to a glossy glaze, stirring occasionally.
• 6. Uncover, increase heat to medium‑high, and cook for an additional 2‑3 minutes to thicken the sauce further, if desired.
• 7. Stir in the 30 g fresh Thai basil leaves and toss for 30 seconds until wilted and aromatic.
• 8. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Transfer the glossy three‑cup chicken to a warm serving bowl, drizzling any remaining sauce over the top.
• Garnish with a few extra fresh Thai basil leaves for aroma and color.
• Serve hot alongside steamed jasmine rice or sticky rice to soak up the savory sauce.
• Optional side: a small plate of quick‑pickled cucumbers or radish slices for a refreshing contrast.