Recipe by eli2884
"One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice."
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1 1/2 pounds
skinless, boneless chicken thighs, cut into chunks
fresh Thai basil leaves
dried whole red chilies
The soy sauce amount for this recipe was reduced by the Allrecipes staff on 7/29/2009 at the submitter's request.
It's pretty good if you don't have an Asian market nearby, but I recently found another recipe I like better, which uses grated ginger, shaoxing wine instead of sherry, a small amount of dark sesame oil (for flavor) in addition to the light, and a darker, thicker soy sauce called kecap manis.
Recently I ate some chicken with basil at a local Taiwanese restaurant and wanted to recreate it at home. I found this recipe and tried it. The result was definitely was very close to what I ate and easy to boot. I've made the recipe twice, once with sherry and the other time without it (substituting chinese cooking wine instead) and have found it to be more or less the same. The sherry just makes it a little bit more sweet. Also, since I couldn't get my hands on Thai basil leaves or whole red chilies, I used regular basil and 2 jalapeno peppers instead. Finally, I cut down on the soy sauce a bit, wary of other reviewers who said the dish was too salty. All in all, I enthusiastically recommend this recipe.
I make this dish all the time and I never get tired of it. I was about to share it myself but you beat me to it :D (traditionally... rice wine is used instead of sherry, but it's not that big of a difference)
This is a pretty good recipe. Like others, I've made a few modifications of my own: 1) reduced the amount of soy sauce to just 1/4 cup, 2) substituted the dry sherry with Chinese cooking wine, 3) reduced amount of sesame oil to just 3 tablespoons, and 4) added a full cup of basil leaves.
I tried this chicken in Taiwanese restaurant before, therefore I decided to DIY it at home. By using this recipe the cooking result is better than what we get locally. I put in 50g of Thai basir leaf, it really give the dish a slight peppery kick. Home grown basil leaf is always taste the best and it can be grown effortlessly by sticking stem into soil. Lisa
Very good. I salted the chicken prior to browning, and omitted the water and chilies. I did add some red pepper flakes but not too much because of my two young children. I think it would have been even better if I'd had Thai sweet basil rather then regular, but I used what I had.
Agree with other reviewers that you need more basil, less sesame oil, and either less soy sauce or a lighter one. It has similar taste to the restaurant dish, but looks less appealing because it looks so much darker. This maybe improved with less soy sauce. Also restaurants tend to use chicken on bone, so that may be a missing element too. If I try again, I may use stew longer with chicken thighs with bone.
* Percent Daily Values are based on a 2,000 calorie diet.
Taiwanese-Style Three Cup Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 404
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