- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
I have to admit that I’ve never had this dish growing up. I guess that’s because the dish is Taiwanese. I discovered it watching Ching He Huang on the Food Network. Equal parts soy sauce, shaoshing, and sesame oil make for a wonderful sauce. I like to vary the proportions to make the dish less salty. Adding Thai basil spices up the dish a notch. The recipe calls for chicken breasts but you could make it more authentic by using chicken on the bone, such as chicken legs. It’s not possible to find Shaohsing wine in Sweden due to the alcohol politics. Use dry sherry instead.
- 2 chicken breasts, sliced thinly across the grain
- 2 tbsp sesame oil
- 2.5 tbsp light soy sauce
- 4 tbsp Shaohsing wine (Chinese cooking wine)
- 4 cloves garlic, finely chopped
- 3cm knob of ginger, peeled and sliced thinly
- 2 stalks spring onions, cut to 5cm lengths
- 2 tbsp water
- 1/2 tsp sugar
- 3 bird's eye chilies, finely chopped (optional)
- 100gr of fresh Thai basil leaves (without the stems)
Heat the sesame oil in a wok and add the garlic, ginger, chilies and the white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
Add the chicken and stir fry until cooked.
Combine the Shaohsing, soy sauce, water and sugar in a bowl. Stir the sauce into the wok and bring it to a boil.
Add the rest of the spring onions and simmer until the sauce is reduced by half. Adjust the seasoning.
Add the Thai basil and stir well until the leaves are wilted. Serve with plain, steamed rice.