a wok of art; THREE-CUP CHICKEN STIR-FRY (SERVES 2).
"IT'S called Three-cup Chicken because, traditionally, it uses one cup of soy sauce, one cup of rice wine, and one cup of toasted sesame oil," says Ching.
"If Japan is famous for inventing teriyaki sauce, Taiwan is famous for its Three-cup Chicken sauce.
"The sweet basil at the end imparts an aniseed aroma and taste, which pairs perfectly with this dish.
"If you can't get Taiwanese basil, try Thai sweet basil or sweet basil."
INGREDIENTS: 250g boneless chicken thighs, sliced into 1cm x 2.5cm cubes Pinch of sea salt flakes Pinch of ground white pepper 1tbsp cornflour 1tbsp rapeseed oil Large knob of fresh root ginger, peeled and cut into large slices 2 garlic cloves, crushed but left whole 1 red chilli, sliced into rings 1tbsp Shaohsing rice wine or dry sherry 50ml low-sodium light soy sauce 50ml toasted sesame oil 1tsp caster sugar 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil METHOD: 1. Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat then set aside.
2. Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger slices and fry until crispy and golden, then add the garlic and red chilli and toss for a few seconds to release their flavour. 3. Add the chicken pieces and leave for 10 seconds to sear and colour, then flip them over. Season with Shaohsing rice wine or dry sherry and stir-fry for two to three minutes on a high heat until the chicken is almost cooked.
4. Add the light soy sauce, the toasted sesame oil and sugar and cook for five minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, take off the heat and serve immediately.
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|Publication:||Daily Post (Conwy, Wales)|
|Date:||Nov 18, 2017|
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