Chinese Basil Chicken
Ingredients
- 600 gChicken cutlet (cut into large cubes)
- 4 pcGarlic (crushed)
- 1 pcThai chili (finely sliced)
- 1 pcThai basil (whole leaves)
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspBrown sugar
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 20 gFresh ginger (finely minced)
Method
Tender, glazed chicken pieces coated in a dark, syrupy sauce. The powerful scent of Thai basil balances the heat of the chili and the depth of the soy sauce.
- 1
Cut the chicken into large 3 cm cubes. In a smoking wok with peanut oil, sear the meat without stirring immediately so that a golden and crispy crust forms.
- 2
Add the crushed garlic, minced ginger, and sliced chili. When the aroma of the aromatics begins to fill the kitchen without browning, mix vigorously with the chicken.
- 3
Pour in the rice wine, soy sauce, and brown sugar. Let it boil vigorously until the liquid reduces by half and coats the spoon with a dark glaze.
- 4
Turn off the heat. Toss the whole basil leaves into the wok. They should just soften under the residual heat to stay bright green. Finish with sesame oil for shine.
Frequently asked questions
How do you get this dish right?
- The wok must be piping hot: you want to sear the meat, not boil it in its own juices.
- Don't chop the basil with a knife; tear the leaves by hand to prevent bruising and preserve the oils.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat quickly over high heat to avoid overcooking the chicken.
