Home dish
by CookWhatHK0 saved
Taiwanese Three Cup Chicken stir-fries chicken thigh with ginger, garlic and chilli in sesame oil, simmered in rice wine and finished with Thai basil.
Smash the ginger and garlic; slice the bird's eye chillies diagonally into segments.
將薑和蒜頭輕輕拍碎，指天椒則斜切成小段備用。
Preheat the pot over high heat and stir-fry the ginger, garlic and chillies in sesame oil until fragrant.
預熱一個煲鍋，開大火，倒入麻油，再放入拍碎的薑、蒜頭和切好的指天椒，將它們爆香。
Add the chicken, reduce to medium heat and stir-fry quickly for about 4 minutes until cooked through.
待香氣散發後，加入雞肉塊，轉為中火，快速翻炒大約4分鐘，直到雞肉煮熟。
Add rice wine, soy sauce and sugar, stir to combine; once the sauce boils, reduce to low heat, cover and simmer for 10 minutes.
隨後，倒入米酒、醬油和糖，拌炒均勻。待湯汁煮滾後，轉成小火，蓋上鍋蓋，燜煮約10分鐘。
Uncover, raise the heat to high and cook for 1-2 minutes to reduce the sauce until thick.
10分鐘後，打開鍋蓋，將火轉大，繼續煮1至2分鐘，讓湯汁收乾，直到醬汁變得濃稠即可。
Finally, toss in the Thai basil and stir-fry briefly to release the aroma, then plate up.
放入九層塔，快速翻炒，待九層塔的香氣散發出來後，就可以盛盤上桌了。
