Name: Taiwanese Three Cup Chicken
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp plain oil - canola (, vegetable, peanut); 600g/1.2 lb chicken thighs (, boneless, skinless, cut into 2.5cm/1" pieces (Note 1)); 6 slices ginger (, ~3mm / 1/8" thick (Note 2)); 1 1/2 tbsp finely minced garlic (, about 5 - 6 cloves (yes, lots!)); 2 dried red chillies ((barely noticeable spicy, but can omit, or sub 1/4 tsp dried chilli flakes)); 1 1/2 tbsp toasted sesame oil; 1 cup (lightly packed) Thai basil leaves; 2 tbsp light soy (, or all-purpose soy (Note 4)); 2 tsp dark soy ((Note 4)); 2 tsp white sugar; 2 tbsp Chinese cooking wine (or Taiwanese rice wine (mijiu) if you can find it, or chicken stock/broth (Note 5)); White rice

Taiwanese Three Cup Chicken | Parsely