Adam Liaw’s Thai basil chicken
Loosely based on Taiwan’s “three cup chicken”, this easy soy and basil number is ready for the table in less than 15 minutes.
Ingredients
2 tbsp vegetable oil
4 thick slices ginger
4 garlic cloves, bruised
700g chicken thigh fillets, cut into 5cm pieces
1 tbsp Shaoxing wine
1 tbsp dark soy sauce
1 tbsp sugar
2 tsp sesame oil
2 cups Thai basil leaves, loosely packed
Method
Step 1
Heat a medium frying pan or wok over high heat and add the vegetable oil. Add the ginger and garlic and fry for about 3 minutes until starting to brown. Remove with a slotted spoon, then add the chicken and fry (in batches if needed) for about 4 minutes until browned.
Step 2
Return all the chicken, garlic and ginger to the wok, then add the wine, soy sauces and sugar and bring to a simmer. Simmer uncovered for about 5 minutes until the chicken is cooked through, stir through the sesame oil and basil leaves, then serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
