Prep 20 mins
Cook 40 mins
One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice."
- 1 tablespoon vegetable oil
- 1 1⁄2 lbs chicken thighs, skinless, boneless, cut into chunks
- 2 tablespoons sesame oil
- 10 slices fresh ginger
- 2 garlic cloves, sliced
- 1⁄2 cup dry sherry
- 1⁄3 cup soy sauce
- 1⁄4 cup water
- 3 tablespoons white sugar
- 1⁄2 cup basil leaves, fresh Thai
- 3 red chilies, dried whole
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
- Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
A good reliable recipe that does not require a whole lot of ingredients. I did make some modest changes. Mr Grumpy would not like slices of ginger, so I substituted grated ginger. I also saved most of the sesame oil to add at the very end, as I think it retains its flavor better that way. I also used a lot less soy sauce (disclaimer - Mr Grumpy insisted on more being added to his portion), I think about 2 tsp for half the recipe. This did look a bit boring served on brown rice, so I served it with colorful mixed veggies., which I would definitely recommend.