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A classic Taiwanese dish that is sweet, savoury, and highly aromatic. It features a rich glaze made from equal parts soy sauce, rice wine, and sesame oil, complemented by plenty of ginger, garlic, and fresh basil.
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Prep the chicken, ginger, chillies, and garlic. → Sear the chicken in a hot wok with ginger and chillies until charred. → Add rock sugar to caramelize, then pour in the rice wine, soy sauce, and sesame oil. → Simmer for 5-10 minutes with garlic, dark soy, and vinegar until reduced. → Stir in Thai basil and serve in a hot clay pot for maximum aroma.
Prep the chicken, ginger, chillies, and garlic. → Sear the chicken in a hot wok with ginger and chillies until charred. → Add rock sugar to caramelize, then pour in the rice wine, soy sauce, and sesame oil. → Simmer for 5-10 minutes with garlic, dark soy, and vinegar until reduced. → Stir in Thai basil and serve in a hot clay pot for maximum aroma.
A classic Taiwanese dish that is sweet, savoury, and highly aromatic. It features a rich glaze made from equal parts soy sauce, rice wine, and sesame oil, complemented by plenty of ginger, garlic, and fresh basil.
Prepare the chicken by cutting it into large chunks. Keep them big as they will shrink during the cooking process.
Slice the ginger into thin slices. Keep the skin on as it adds more flavour.
Slice the bird's eye chillies lengthways in half. Use 3 for spicy or just 1 for a milder version.
Bash the garlic cloves to release aromatics and remove the skin.
Heat the wok until smoking. Add 1-2 tablespoons of oil, then toss in the ginger and chillies to infuse the oil.
Chicken thighs are recommended over breast meat for a juicier result.
Don't peel the ginger; the skin carries a lot of essential oils and flavour.
Rock sugar provides a distinct shine and a mellow sweetness compared to regular sugar.
The clay pot step is traditional and helps intensify the basil aroma, but you can serve it directly from the wok if needed.
Thai basil is a great substitute if Taiwanese basil is unavailable.
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