Sue's Recipes and Other Stories

Three Cup Chicken (4)

Ingredients

40ml sesame oil
3fat slices root gingerpeeled
12 garlic clovespeeled and left whole
1 shallot or small red onionpeeled and roughly chopped
2–3 small dried chillies
8 skinless boneless chicken thighs cut into 4cm dices, or 600g leftover cooked chicken
80ml mirindry sherry or dry white wine
80ml light soy sauce
1tsp caster sugar
1small bunch thai basilor Greek or ordinary basil
salt and pepper
jasmine riceto serve

Instructions

Heat the oil in a large frying pan over a moderate heat. Add the ginger, garlic, shallot and chillies, and cook for about a minute, until fragrant.
If you’re using uncooked chicken, lay the pieces in the pan in a single layer. Cook for one minute, then turn over and cook for another minute on the other side, until just coloured.
Add the alcohol, soy and sugar, and bring to a boil. Reduce the heat (if using cooked chicken, add it now), cover and simmer for about 25 minutes (or eight to 10 minutes if using cooked meat), until the chicken is done (turn it a few times as it cooks) or warmed through.
Remove the pan from the heat and stir in the basil. Check the seasoning, and serve immediately with rice