Ingredients (2 servings): NOTE FOR NEXT TIME: make a double batch
- 3 tbsp sesame oil
- 1.5-inch-long piece of ginger, peeled and sliced into coins
- 7 cloves of garlic, peeled
- 2 whole scallions, trimmed and cut in 1-inch pieces
- 1 and a half fresh small thai chili pepper (or an appropriate amount of dried one)
- 250 g button mushrooms, cut into 5mm thick slices (for a meaty dish, add the same amount of chicken or shrimps, or combine, which I like the most, you can also add shiitake)
- 1 tbsp raw sugar
- 1/4 cup rice wine
- 1/8 cup light soy sauce
- 1 tsp corn starch
- 1 packed cup fresh Thai or regular basil leaves
Algorithm:
- Heat 2 tbsp of sesame oil in a wok.
- Add ginger, garlic, scallions, and chili peppers and cook until fragrant, approx. 2 minutes.
- Move the content of the wok to the side, add the remaining 1 tbsp of sesame oil and wait for it to heat up.
- Add the mushrooms and stir fry until browned, approx. 4 minutes.
- Add the sugar and combine everything.
- Add rice wine, soy sauce, and cornstarch and bring to a boil. Reduce the heat and let it simmer until the sauce thickens, approx. 10 to 15 minutes.
- Turn off the heat and add the basil.
- Serve with white rice.
Source:
http://cooking.nytimes.com/recipes/1017456-three-cup-chicken
No comments:
Post a Comment