Ingredients
Chicken
- 1 whole chicken (1 to 1.4 kg), chopped into 10 – 12 parts
Aromatics & Flavorings
- 8 cloves garlic, peeled and slightly bashed
- 1 thumb-length ginger, peeled and sliced thinly
- 2 stalks spring onion, chopped into 1-inch (2-cm) sections
- 8 dried red chillies, cut into ½-inch (1-cm) sections
Sauces & Oils
- 6 tbsp sesame oil
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 6 tbsp Chinese wine or sherry
Others
- 1½ – 2 tbsp sugar (or to taste)
- 2 cups fresh basil leaves (or more as desired)
Instructions
- Heat the oil and fry dried chillies: Heat sesame oil in a large clay pot or wok over low to medium heat. When hot, add the cut dried chillies and fry until seared, about 15 seconds. Remove with a slotted spoon and set aside.
- Fry aromatics: Increase heat to high. In the chilli-infused oil, fry ginger, garlic, and half of the chopped spring onions for about 30 seconds or until lightly browned and fragrant.
- Add chicken: Add chicken pieces to the pot and stir-fry together for 2 minutes or until the chicken changes color, ensuring even cooking.
- Add liquids and sugar: Pour in Chinese wine, light soy sauce, dark soy sauce, and sugar. Stir-fry briefly to coat the chicken evenly, giving the dish its characteristic savory sweet flavor.
- Braise the chicken: Reduce heat to a gentle simmer and cover the pot with a heatproof lid. Let the chicken braise for 20 to 25 minutes, stirring halfway through for even cooking and flavor distribution.
- Reduce the sauce: Simmer uncovered until the sauce thickens to a glaze-like consistency, intensifying the flavors and coating the chicken beautifully.
- Taste and adjust seasoning: Taste the sauce and add more sugar if it’s too salty. Turn off the heat once satisfied with the balance.
- Finish with basil and remaining ingredients: Add fresh basil leaves, the remaining spring onions, and the fried dried chillies back into the pot. Stir or toss to combine well and serve immediately, either straight from the clay pot or plated.
Notes
- Using a clay pot enhances the flavor, but a wok or heavy-bottomed pan works well too.
- Adjust sugar quantity to balance the saltiness from soy sauces according to your taste.
- Fresh basil is essential for authentic flavor, but Thai basil can be substituted if preferred.
- Ensure to stir halfway during braising for even cooking and flavor absorption.
- This dish pairs well with steamed jasmine rice or plain noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Taiwanese
