Three cup chicken

INGREDIENTS for 2 large servings

Meat department

• Chicken thighs, skinless boneless - 1lbs, diced 1"

Produce department

• Ginger, 1/4" thick slices - 5

• Garlic - 6-8 cloves, sliced (or minced, 2 tbsp)

• Red pepper, fresh - 2, cross slice (or dried - 2)

• Basil, fresh - 10-12 leaves

Spice rack & Baking aisle

• Sugar or rock sugar - 2 tsp

International aisle

• Sesame oil - 1-1/2 tbsp

• Soy sauce - 3 tbsp

Specialty item

• Michiu (Taiwanese "Honbiou" cooking rice wine) - 3 tbsp

DIRECTIONS

1. In a skillet or sauté pan, heat a little olive oil (1/2 tbsp) over high heat and stir in the diced chicken. Sauté until chicken is completely cooked. Strain out and discard the liquid and set the cooked chicken aside.

2. In the same pan, heat sesame oil (1-1/2 tbsp) with medium heat. Add ginger slices (5) and cook until the edges are brown.

3. Add in sliced garlic (6-8 cloves) or minced garlic (2 tbsp) and fresh red pepper slices or dried whole red pepper (2). Stir and cook until garlic is browned.

4. Change the heat to high and stir in the cooked chicken.

5. Add soy sauce (3 tbsp). Stir well so the chicken pieces are coated and the liquid reaches a light boil.

6. Add sugar (2 tsp) and michiu (3 tbsp). Stir well. Adjust the heat as needed to keep the liquid at a light boil to cooked off the alcohol and reduce the sauce.

7. Turn off the heat and add the basil (10-12 leaves). Stir well. The residual heat should be enough to draw out the basil fragrance and flavor.

8. Serve with rice or as a dish to share.

NOTES

• The "three cup" flavor also works well with calamari, manila clams, or king oyster mushrooms.