三杯雞 (Basil Chicken)

A few months ago, I was craving everything Taiwanese and missed the street foods that populate every street corner of the tiny island. I stumbled upon this website and felt inspired.

Here is a variation of that recipe with my 6 little drumsticks.

1.5 lbs of chicken drumsticks (typically the drumsticks are chopped into 2-3 pieces, but alas I have no butcher knife)
10 cloves of garlic (smashed or coarsely chopped)
10 slices of ginger

1/3 of 1/3 cup of rice wine
1/3 of 1/3 cup of soy sauce
1/3 of 1/3 cup of sesame oil (hence the 3 cup name of the dish)

1 tbsp sugar

Thai basil (a large bunch, leaves plucked)



In a large nonstick pan, heat up sesame oil with garlic and ginger until oil just begins to bubble. Add chicken and stir to brown pieces on all sides a little bit.



Add rice wine, soy sauce, and sugar. Stir until boiling, then cover. Let simmer on medium until chicken is cooked through, usually somewhere between 5-10 minutes depending on how large the chicken pieces are.

Remove cover. Stir in basil and allow the sauce to thicken into glaze. Serve over rice.

I let my sauce cook and reduce around the chicken until it became a glaze around the drumsticks. *Hint: If your chicken is not cooked and the sauce looks like it is thickening and going to dry out, add water (1/4 cup at a time) to give your chicken more time to cook and to not let your sauce burn.





Unrelated note: Peacock Salad

Jason and I made this one up tonight, but it was smashingly delicious.



Lay out your romaine lettuce and drizzle with your favorite italian vinaigrette. Lay down some tomatoes and shave off slices of parmesan cheese (this was aged 1 year) on top. Salt and pepper to taste. Consume with fingers or fork and knife. Either would be appropriate.

Doesn't it look like the tails of a peacock all spread out and pretty?

Happy Tuesday!