3 Cup Taiwanese Chicken

A deliciously simple creation, learnt from my friend Lisa!

Once tried, I promise you will make it again and again!

And my home-grown Thai Basil…
lent wonderful flavor and aroma making it quite irresistible!

Here goes the recipe…

You will need:

1/2 cup sesame oil

1/2 cup strong dark soy sauce or slightly more

1/2 cup chinese cooking wine or slightly more (we used vodka instead)

I inch ginger scaped and sliced into big round pieces

Cloves from 1 whole bulb of garlic

5-6 Thick mild red/green chillies

1 bunch scallion stalks cut into 1 inch pieces

2 heaped tsp red chilli paste or according to taste

1 tbsp sugar

3 pounds bone-in chicken thighs cut into medium pieces


Heat sesame oil on medium high heat. Add sliced ginger and cook for 3-4 min.

Add chicken and cook for 3-4 minutes.

Add the whole garlic cloves, sliced chillies and the chopped white scallion heads (reserve greens for later) and cook for another 3-4 minutes.

Add the chilli paste…

and sugar and continue to cook for 2 minutes.

Add the cooking wine/vodka

and the soy sauce

and continue to cook on medium high stirring intermitantly…

till the chicken is cooked through. Now Add the scallion greens

Increase heat to high and reduce liquids to a thick glossy brown sauce that starts to coat the chicken.

In the last 2-3 min of cooking add 2 big handfuls of thai basil leaves and cook till they wilt.

And your 3 Cup Taiwanese Chicken is ready!

Serve along side steamed white rice!

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