Home-Style Three Cup Chicken
Ingredients
- 450 bone-in chicken thighs
- 1 large red bell pepper
- 2 scallions
- 30 ginger (sliced)
- 6-7 garlic cloves
- 15 Thai basil
- 45 sesame oil
- 75 rice wine
- 30 light soy sauce
- 10 dark soy sauce
- 8 rock sugar
- 100 water
Instructions
- Cut the bone-in chicken thighs into large pieces and set aside.
- Cut the red bell pepper into large chunks. Cut the scallions into sections, separating the white and green parts.
- Peel and slice the ginger. Peel the garlic cloves and set aside.
- Pick the Thai basil leaves from the stems, wash and drain well.
- Add 15 ml sesame oil to a wok and pan-fry the ginger slices over low heat until lightly golden.
- Add the whole garlic cloves, scallion whites, and red bell pepper. Continue to sauté over low heat until fragrant.
- Add the chicken pieces, turn heat to medium-low, and drizzle in another 15 ml sesame oil.
- Pan-sear the chicken until the skin is lightly golden.
- Transfer all the ingredients along with the oil and juices into a clay pot. Add 75 ml rice wine, 30 ml light soy sauce, 10 ml dark soy sauce, 8 g rock sugar, and 100 ml water.
- Bring to a boil over high heat, then cover and simmer over medium-low heat for 20 minutes.
- Remove the lid and turn the heat up to reduce the sauce.
- When the sauce is thick and glossy, add the Thai basil and scallion greens, then drizzle in the remaining 15 ml sesame oil.
- Immediately cover and turn off the heat. Let it sit for 30 seconds with the residual heat, then serve.
