This is the second time I am cooking this dish. Somehow, the first time didnt turned out very well. This is a popular Taiwanese dish.
Recipe with courtesy from Wiffy
- 450g chicken thighs, cut to small pieces (you can also use half chicken, chicken wings or drummettes)
- 1 1/2 tbsp sesame oil
- 1 tbsp light soy sauce (Suppose to be 1 1/2 tbsp based on 1:1:1 ratio, but I find that 1 tbsp is salty enough)
- 1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
- 1 tsp dark soy sauce
- 10 cloves garlic, peeled & slightly bruised
- 6 slices ginger
- 2 stalks spring onions, cut to 5cm (2 inch) lengths
- 40ml water
- 1/2 tsp sugar
- a handful of fresh sweet basil leaves
1. Heat sesame oil in claypot and add garlic cloves, ginger, the thick bottom white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
2. Add chicken pieces and stir fry until the surface is no longer pink.
3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and cover the lid to simmer for about 6 minutes.
4. Add the rest of the spring onions and continue simmering until the sauce is greatly reduced.
5. When the dish is cooked, stir in some fresh basil leaves before serving.