三杯鸡材料

材料(两人份量)

• 美国鸡胸肉1件 / 大鸡髀斩件一只
• 老姜片7片
• 蒜头5瓣
• 辣椒1根
• 麻油2大匙
• 米酒1大匙
• 胡椒粉1小匙
• 酱油1大匙
• 蚝油1大匙
• 糖1大匙
• 水1大匙
• 九层塔1把

做法

1. 鸡胸肉切块状，加入米酒与胡椒粉略腌，备用
2. 热锅加入麻油先爆香姜片及蒜头辣椒，加入鸡胸肉干煎
3. 加入其他调味料煮至鸡肉熟透收汁
4. 起锅前加入九层塔略微拌炒即可熄火上碟

小贴士文件

• 麻油不要高温炸：麻油受热过久会发苦。建议先用一般的油爆香老姜片，直到姜片边缘呈现微卷缩状（像脱水一样），最后收汁前再补一点麻油提香。
• – 姜片切薄：薄片更容易煸干，吃起来有酥香感，也能更快释放香气。
• – 九层塔要熄火再拌：九层塔非常怕热，变黑会发苦。一定要在熄火后马上投入，利用余温拌炒几下就盛盘，这样颜色才会翠绿且香气最浓郁。

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.