This is a delicious Taiwanese Three Cups Chicken recipe. I have added some dried chilies to spice things up. This is a really simple and great tasting dish, it goes well with just some steamed rice.
Taiwanese Three Cups Chicken
¼ Cup Sesame Oil
2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
4 Dried Chilies, cut into ½ inch pieces
5 Cloves Garlic, chopped
8 Slices Ginger
¼ Cup Chinese Rice Wine
¼ Cup Light Soy Sauce
2 tsp Sugar
2 tsp Dark Soya Sauce
1 ½ Thai Basil
Heat a wok or large cast iron pan over a moderate to high heat. Brown the chicken pieces with sesame oil in batches, and push it aside.
Then add in the chilies, garlic, and ginger. Stir until the garlic and ginger is light golden in color and fragrant. Mix in the rice wine, light soy sauce, sugar, and the dark soy sauce. Stir all the ingredients together, reduce the heat and continue stirring for about 5 minutes. Toss in the basil leaves, and cook for another minute. Serve immediately with some steamed rice.