A fresh way of the classic taiwanese three-cup chicken. SelectED chicken with a kind of special ‘San bei’ sauce which requires three main ingredients – soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this heavenly spicy chicken-stew.
Ingredients
- 1/4 Cup Green Peppers
- 1 Pack Chicken Thigh
- 1 Teaspoon Chilli Pepper
- 1 Pack Basil Leaf
- 2 Teaspoon Sesame Oil
- 1 Pack Three Cup Sauce
- 2 Teaspoon Cooking Oil
- 1 Pack Mixed Herb
Recipe
1. Fry the chicken thigh
Heat the pan with high heat, pour in cooking oil. Put in chicken thigh and fry for 3 minutes. When the chicken turns gold, take out. Reserve the oil in the pan. put ginger and garlic from the mixed herb.
2. Season the chicken thigh
Heat the remaining oil, put in shallot, stir-fry till burnt brown, then put in ginger and garlic, fry over high heat for 1 minute. Put in chilli pepper and chicken thigh, add in three cup sauce and 20ml water, change to medium heat and boil for 3 minutes.
3. Boil the vegetables
Put in 2 kinds of pepper. Change to high heat to dense the juice. Sprinkle with sesame oil before removing from heat. Sprinkle with basil leaf.
4. Plate your dish
Lay the cooked dish on plate, serve hot!
5. Enjoy
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