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Three-Cup Chicken with Basil
Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have been hacked into pieces are customarily used in this one-pan dish; we opted for boneless, skinless chicken thighs for easier prep and eating. Serve with rice and steamed or stir-fried vegetables.
4
Servings
Tip
Don't stir the chicken for about 5 minutes after adding it to the skillet. This helps the chicken brown and develop flavor.
35 minutes
15 minutes active
Ingredients
-
2
tablespoons toasted sesame oil
-
8
medium garlic cloves, minced
Directions
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01In a 12-inch nonstick skillet over medium, combine the sesame oil, garlic, ginger and scallions. Cook, stirring, until the garlic begins to brown, about 5 minutes. Transfer to a small bowl and set aside.
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