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Three Cup Chicken, made it for lunch. Super easy, fine chopping is discouraged. Subbed dry vermouth for rice wine and used regular basil leaves, served it over rice. Tasty af.
Quote:
Yield Makes 4 to 6 servings
3/4 cup sesame oil 1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs 12-15 whole cloves garlic 4 whole scallions, trimmed and cut into 1-inch pieces 2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces 2 to 3 small, fresh red chilies, halved or sliced 1 cup rice wine 1 cup light soy sauce 2 tablespoons sugar 2 cups packed fresh Thai basil leaves
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, and cook until just fragrant, about 1 minute. Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes. Add the rice wine and soy sauce and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the chicken pieces are cooked through and the sauce has slightly reduced, about 15 minutes. Stir in the sugar until just dissolved. Remove from the heat and stir in the basil. Serve immediately.
Joined: Tue January 01, 2013 3:45 pm Posts: 24045 Location: almost in canada
spike wrote:
Three Cup Chicken, made it for lunch. Super easy, fine chopping is discouraged. Subbed dry vermouth for rice wine and used regular basil leaves, served it over rice. Tasty af.
Quote:
Yield Makes 4 to 6 servings
3/4 cup sesame oil 1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs 12-15 whole cloves garlic 4 whole scallions, trimmed and cut into 1-inch pieces 2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces 2 to 3 small, fresh red chilies, halved or sliced 1 cup rice wine 1 cup light soy sauce 2 tablespoons sugar 2 cups packed fresh Thai basil leaves
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, and cook until just fragrant, about 1 minute. Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes. Add the rice wine and soy sauce and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the chicken pieces are cooked through and the sauce has slightly reduced, about 15 minutes. Stir in the sugar until just dissolved. Remove from the heat and stir in the basil. Serve immediately.
Three Cup Chicken, made it for lunch. Super easy, fine chopping is discouraged. Subbed dry vermouth for rice wine and used regular basil leaves, served it over rice. Tasty af.
Quote:
Yield Makes 4 to 6 servings
3/4 cup sesame oil 1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs 12-15 whole cloves garlic 4 whole scallions, trimmed and cut into 1-inch pieces 2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces 2 to 3 small, fresh red chilies, halved or sliced 1 cup rice wine 1 cup light soy sauce 2 tablespoons sugar 2 cups packed fresh Thai basil leaves
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, and cook until just fragrant, about 1 minute. Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes. Add the rice wine and soy sauce and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the chicken pieces are cooked through and the sauce has slightly reduced, about 15 minutes. Stir in the sugar until just dissolved. Remove from the heat and stir in the basil. Serve immediately.
Chili, Mac and cheese, totchos (tater tot nachos), hot dogs, chips w/ salsa & guac, pretzels (regular and soft pretzel bites with mustard)...very big game spread.
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