[1] chicken thigh 5 pieces, take out as much fat as you
is drumsticks. each drum stick can be cut into 2 pieces
[2] sesame oil -- 6 table spoons
[3] soy sauce -- 7 table spoons
[4] cooking wine -- 5 table spoons
[6] scallion -- 3, cut into pieces of 2 inches
[7] sugar -- 2 tea spoons
[8] cooking oil -- 4 table spoons
[9] Thai basil (optional)
[10] dried red hot pepper(optional)
Directions ...
[a] heat the pan + [8]
[b] when hot, +[5], + [6], stir evenly and slowly. for 1 minute.
[c] +[1], stir evenly and slowly.
[d] when chicken starts to change color, +[2] +[3] +[4], stir the
same way. for 2 minutes
[e] +[9], +[10], stir the same way.
[f] bring to boil, switch to low/medium heat. let it simmer. stir
occasionally, make sure the soy sauce colors the chicken
evenly. for about 10 minutes
[g] +[7], stir occasionally.
[h] juice should start to thicken. cook for another 3 minutes, juice
should reduce quite a bit.
Notes ...
-- the quarter coin used in the pic appeared to be much smaller
than it actually is. it was distorted by the wide angle view of
the camera.
-- the chicken shown in the pic is called chicken tender, part of a
chicken breast. not a good meat for this dish, too dry after
cooked.
-- make sure to use low/medium heat after step [f], don't burn the
chicken. but not too low, since you need to reduce the juice.
-- stir the chicken slowly and evenly. so the flavor and color can be
soaked in evenly.
-- 3 cups means 1 cup of sesame oil, 1 cup of cooking wine and 1 cup
of soy sauce. but that will be too salty and too oily ... unless you
plan to cook a lot of chicken.
