三杯雞材料

材料(兩人份量)

• 美國雞胸肉1件 / 大雞髀斬件一隻
• 老薑片7片
• 蒜頭5瓣
• 辣椒1根
• 麻油2大匙
• 米酒1大匙
• 胡椒粉1小匙
• 醬油1大匙
• 蠔油1大匙
• 糖1大匙
• 水1大匙
• 九層塔1把

做法

1. 雞胸肉切塊狀，加入米酒與胡椒粉略醃，備用
2. 熱鍋加入麻油先爆香薑片及蒜頭辣椒，加入雞胸肉乾煎
3. 加入其他調味料煮至雞肉熟透收汁
4. 起鍋前加入九層塔略微拌炒即可熄火上碟

小貼士文件

• 麻油不要高溫炸：麻油受熱過久會發苦。建議先用一般的油爆香老薑片，直到薑片邊緣呈現微捲縮狀（像脫水一樣），最後收汁前再補一點麻油提香。
• – 薑片切薄：薄片更容易煸乾，吃起來有酥香感，也能更快釋放香氣。
• – 九層塔要熄火再拌：九層塔非常怕熱，變黑會發苦。一定要在熄火後馬上投入，利用餘溫拌炒幾下就盛盤，這樣顏色才會翠綠且香氣最濃郁。

Three Cup Chicken – Chicken Breast Version

Servings: 2
Ingredients:

• Meat: 1 large chicken breast
• Aromatics: 7 slices of old ginger, 5 cloves garlic, 1 fresh chili pepper
• Herb: 1 large bunch of Thai basil (also known as nine-layer tower)
• Cooking Fat: 2 tbsp sesame oil (plus 1 tbsp regular cooking oil)
• Chicken Marinade: 1 tbsp rice wine, 1 tsp white pepper
• Sauce: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp water

Instructions:

1. Prep & Marinate: Cut the chicken breast into bite-sized cubes. Toss with the rice wine and white pepper. Let it marinate briefly while you prep the rest.
2. Crisp the Ginger: Heat a wok or pan. Add 1 tbsp of regular cooking oil and the ginger slices. Sauté over medium heat until the edges of the ginger curl up and turn slightly crispy and dehydrated.
3. Sauté Aromatics: Add the garlic and chili to the pan, stir-frying until fragrant. Add the marinated chicken and pan-fry until the outside is sealed and slightly browned.
4. Braise & Reduce: Pour in the soy sauce, oyster sauce, sugar, water, and 2 tbsp of sesame oil. Stir well and let it simmer until the chicken is cooked through and the sauce has reduced to a thick, sticky glaze.
5. Finish with Basil: Turn off the heat. Immediately throw in the Thai basil and toss gently. The residual heat will wilt the basil perfectly without turning it black or bitter. Plate and serve immediately.

Tips:

• Protect the Sesame Oil: Pure sesame oil has a low smoke point and turns bitter if used for high-heat frying. That’s why we use regular oil first to crisp the ginger, and add the sesame oil later for its signature aroma.
• Thin Ginger Slices: Slicing the ginger very thinly allows it to fry up beautifully crisp, making it a delicious, edible garnish that packs a punch.
• Never Cook the Basil: Thai basil is extremely delicate. If you cook it over direct heat, it turns black and bitter. Always add it after turning off the heat.