MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Three-Cup Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 Servings

3 tb Sesame oil
1 (3") piece of ginger; peeled
- in 12 coins
12 cl Garlic; peeled
4 Whole scallions; trimmed, in
- 1" pieces
3 Dried red peppers
+=OR=+
1 ts Red-pepper flakes
2 lb Chicken thighs; in bite-size
- pieces
1 tb Unrefined or light brown
- sugar
1/2 c Rice wine
1/4 c Light soy sauce
2 c Fresh Thai or regular basil
- leaves

Heat a wok over high heat and add 2 tablespoons sesame
oil. When the oil shimmers, add the ginger, garlic,
scallions and peppers, and cook until fragrant,
approximately 2 minutes.

Scrape the aromatics to the sides of the wok, add
remaining oil and allow to heat through. Add the
chicken, and cook, stirring occasionally, until it is
browned and crisping at the edges, approximately 5 to 7
minutes.

Add sugar and stir to combine, then add the rice wine
and soy sauce, and bring just to a boil. Lower the heat,
then simmer until the sauce has reduced and started to
thicken, approximately 15 minutes.

Turn off the heat, add the basil and stir to combine.
Serve with white rice.

By Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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