Three-Cup Taiwanese Chicken

Ingredients 

• 1½ lbs bone-in chicken thighs, cut into large chunks

• ¼ cup sesame oil

• ¼ cup Taiwanese rice wine (or Shaoxing wine)

• ¼ cup premium soy sauce

• 10 cloves garlic, lightly smashed (skins on)

• 12–15 thick slices fresh ginger

• 2–3 dried red chilies (optional, for heat)

• 1½ cups fresh Taiwanese basil (or Thai basil)

• 1 tsp sugar (optional, to round the sauce)

• Steamed jasmine rice, for serving

Instructions

1. Preheat the Skillet
   Heat the Nutri-stahl Large Skillet over medium heat. Add the sesame oil and allow it to warm gently without smoking.

2. Aromatics Base
   Add garlic, ginger, and dried chilies. Sauté for 1–2 minutes until fragrant and lightly golden. The skillet’s even heat distribution prevents scorching.

3. Sear the Chicken
   Add the chicken pieces skin-side down in a single layer. Sear for 3–4 minutes per side until lightly browned.

4. Build the Sauce
   Pour in the rice wine and soy sauce. Add sugar if using. Stir gently to coat the chicken evenly.

5. Simmer and Reduce
   Reduce heat to medium-low, cover, and simmer for 20–25 minutes, turning the chicken occasionally. Remove the lid during the final 5 minutes to allow the sauce to thicken and glaze the chicken.

6. Finish with Basil
   Add fresh basil leaves, tossing gently until just wilted and aromatic.