Three Cup Chicken

Name: Three Cup Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500g Lilydale Chicken Thighs, cut into 5 cm pieces; Â¼ cup sesame oil; 5 thick sliced ginger; 8 cloves garlic, bruised; 5 dried chillies, deseeded; Â¼ cup Shaoxing wine; 1Â½ tbsp soy sauce; 1Â½ tbsp dark soy sauce; 1 tbsp sugar; 1 cup Thai basil leaves

20 mins Prep

15 mins Cook

4 Serves

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500g Lilydale Chicken Thighs, cut into 5 cm pieces
¼ cup sesame oil
5 thick sliced ginger
8 cloves garlic, bruised
5 dried chillies, deseeded
¼ cup Shaoxing wine
1½ tbsp soy sauce
1½ tbsp dark soy sauce
1 tbsp sugar
1 cup Thai basil leaves

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Heat a wok over high heat and add the sesame oil. Add the ginger and garlic and fry for about 3 minutes until starting to brown. Add the chilli and fry for a further 30 seconds, then add the chicken thigh fillets and stir-fry for about 4 minutes until browned.
Add the wine, soy sauces and sugar and bring to a simmer. Simmer for about 2 minutes until the chicken is cooked through, then stir through the basil leaves and remove from the wok to serve.