I love three-cup chicken for the thick, aromatic sauce. While it is true that you need equal parts of soy sauce, rice wine, and sesame oil, the key to success of this dish is to have lots of garlic and basil. I tried it this weekend as part of the catering menu for the girls. Delicious! Drizzle the sauce over steaming jasmine rice provides for a very satisfying meal.
Prep Time: 20 mins
Cook Time: 25 mins
- 3 lbs chicken, you can use wings, drummets, or thigh meat
- 30 cloves garlic (yes, the more the merrier)
- 1 thumb-size ginger, sliced
- 2/3 cup soy sauce
- 2/3 cup rice wine
- 2/3 cup dark sesame oil
- 6 Tbsp sugar
- 1 tsp salt
- 3 cups Thai basil leaves, stems removed
- Wash and pat dry chicken with paper towel. If using chicken thigh, cut into bite size chunks.
- Heat 3 Tbsp oil in work over medium high heat. Add garlic and ginger and stir-fry until fragrant.
- Add chicken and brown for 5 minutes.
- Add the soy sauce, wine, sesame oil, sugar, and salt and bring to a rapid boil.
- Boil briskly and let the sauce simmer down and thicken. Stir the chicken occasionally.
- After about 20 minutes, the sauce has thickened.
- Reserve a few fresh basil leaves for garnish. Add remaining basil leaves all at once and stir.
- Cover and simmer for another minute.
- Serve hot with jasmine rice.