I’ve tried this amazing dish in Malaysia for the first time at Taiwanese restaurant, since then I fell in love with it and try to make it at home. Here is the recipe which one of my best Malaysian friend gave it to me five years ago. Three cup chicken is juicy, flavorful chicken pieces – moist and delicious.
- 3 tablespoons sesame oil
- 1 piece of ginger
- 5 cloves of garlic
- 2 dried red peppers or 1 teaspoon red-pepper flakes
- 500 g chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 light brown sugar
- 1/8 cup light soy sauce
- 1/4 cup water
- 1/4cup rice wine
- 1 cups fresh Thai basil leaves or regular basil leaves
Heat a wok over high heat and add 2 tablespoons sesame oil. Add the ginger, garlic and peppers, and cook until fragrant, about 2 minutes.
Add remaining oil and add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, for about 5 to 7 minutes.
Add sugar and stir to combine, then add the soy sauce, rice wine and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken.
Turn off the heat, add the basil and stir to combine. Serve with brown rice.