Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 graw boneless skinless chicken thighs, cut into 4 cm pieces
- 2 tbsptoasted sesame oil
- 1 tbspneutral oil
- 40 gfresh ginger, peeled and thinly sliced
- 10 clovegarlic, peeled
- 3 tbspsoy sauce
- 80 mlplain rice wine
- 15 grock sugar or granulated sugar
- 100 mlwater
- 1 eachred chili, sliced
- 25 gThai basil leaves
Make it
- Pat the chicken dry. Warm the neutral oil and sesame oil in the heavy pan over medium heat, then cook ginger and whole garlic cloves for 3 minutes until fragrant without burning.
- Add the chicken and cook for 5–6 minutes, turning so the outside loses its raw colour. Add soy sauce, rice wine, sugar, water and chili and bring to a simmer.
- Cover and cook over medium-low heat for 12–15 minutes, turning once, until the thickest chicken pieces reach 74°C / 165°F.
- Uncover and simmer over medium heat for 4–6 minutes, turning the chicken in the liquid, until the sauce becomes glossy and coats the pieces.
- Turn off the heat, fold in the basil and let it wilt for 30 seconds. Serve hot with the softened garlic and ginger in the sauce.
Ingredients, recipe context & sources
Ingredient flags: Soy, Wheat, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.