Follow these steps for perfect results
bone-in, skin-on chicken thighs or legs
cut into 2 or 3 pieces
vegetable oil
ginger
thinly peeled
white rice wine
soy sauce
toasted sesame oil
Thai basil
leaves only
Place chicken in a large saucepan and cover completely with water.
Bring to a simmer, skimming off any scum.
Simmer for 10 minutes, then drain and discard the water.
Measure out 2 tablespoons vegetable oil, 1/4 cup rice wine, 2 tablespoons rice wine, 1 tablespoon soy sauce, 1 tablespoon soy sauce, and 1/4 cup sesame oil.
Heat a wok or large heavy-bottomed pot with a cover over high heat.
Add vegetable oil to coat the bottom and sides of the wok.
Add ginger and stir-fry until fragrant, about 30 seconds.
Add chicken and stir-fry for about 30 seconds.
Add 2 tablespoons rice wine and 1 tablespoon soy sauce.
Continue to stir-fry until chicken is browned, about 2 minutes.
Transfer chicken to a clay pot or Dutch oven if using a wok, otherwise leave it in the pot.
Add the remaining 1/4 cup rice wine, 1 tablespoon soy sauce, and sesame oil.
Cover and simmer over medium to medium-low heat for 30 minutes, or until chicken is tender and the liquid has reduced to a thick sauce.
Stir in the basil leaves just before serving.
Expert advice for the best results
For a spicier dish, add a pinch of red pepper flakes or a finely chopped chili pepper.
Adjust the amount of sugar or soy sauce to your taste.
Make sure the chicken is browned well before adding the remaining ingredients.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Serve in a bowl, garnished with extra basil leaves and a drizzle of sesame oil.
Serve with steamed rice or quinoa.
Serve with a side of stir-fried vegetables.
Complements the sweet and savory flavors
Light and refreshing
Discover the story behind this recipe
Popular Taiwanese dish, often served during family gatherings.
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