This is a simple Taiwanese dish. It is a folk recipe that calls for one cup each of sesame oil, soy sauce and rice wine but its name is a bit misleading because in reality you don’t actually cook it that way. It is my favorite chicken dish in Taiwan. Its sauce is incredibly aromatic and goes really well with rice.
1/8 to 1/4 cup sesame oil *
1/4 cup rice wine
1/4 cup soy sauce
1 Tbsp sugar
2 lbs chicken – thighs and wings, cut into pieces
One inch piece of fresh ginger, thinly sliced into rounds
12 medium garlic cloves, peeled
1 – 2 fresh red chilis, seeds removed and cut into halves
1 bunch of Thai basil leaves (optional)
* I modified the original recipe to use less than 1/4 cup sesame oil and discovered that it didn’t compromise too much on the taste.
- Heat the sesame oil in a frying pan. Add ginger, garlic and chili and stir fry until fragrant, about 1 minute.
- Add the chicken to the pan and stir fry for about 5 mins until they are cooked.
- Add rice wine, soy sauce and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for about 15 minutes, stirring occasionally to cook the chicken thoroughly. Add in Thai basil leaves and serve with rice.