Succulent chicken pieces braised in equal parts sesame oil, soy sauce, and rice wine with garlic, ginger, and a cascade of fragrant Thai basil leaves — aromatic, savory, and deeply Taiwanese.
Ingredients
600g bone-in chicken thighs, chopped into pieces
3 tbsp sesame oil
3 tbsp soy sauce
3 tbsp rice wine (michiu)
8 cloves garlic, smashed
30g fresh ginger, sliced
2 dried red chilies
1 tbsp rock sugar or brown sugar
1 large bunch Thai basil leaves (about 2 cups)
Instructions
1Heat sesame oil in a clay pot or heavy skillet over medium heat. Add ginger slices and fry until fragrant, about 1 minute.
2Add smashed garlic and dried chilies, stir 30 seconds until golden.
3Add chicken pieces skin-side down. Sear without moving for 3 minutes until golden.
4Add soy sauce, rice wine, and rock sugar. Stir to coat all pieces evenly.
5Cover and braise over medium-low heat for 15 minutes, stirring occasionally, until sauce reduces to a glossy, sticky glaze.
6Remove lid, toss in Thai basil leaves, stir for 30 seconds until just wilted. Serve immediately from the clay pot.
Did You Know?
The "three cups" refer to equal measures of sesame oil, soy sauce, and rice wine — the entire flavor foundation comes from just these three liquids plus aromatics.