Drunken Basil Chicken in Clay Pot

Drunken Basil Chicken in Claypot

If there is a 30 minute Asian dish book this recipe should be included. It’s so so easy! I found the recipe online and adapt it to my preference. I somehow do not feel the original name of “Three Cups Chicken”. Don’t get my wrong as I am not dissing the origins but just the name. I love how easy it is to make and the wonderful aroma followed by the delicious taste. According to the history it is a Taiwanese dish and three cups refer to the ratio of the three main ingredients which is sesame oil, soy sauce and wine. I did follow the ratio but still the name I have given “Drunken Basil Chicken in Clay Pot ម៉ាន់ជីក្រហមពល់ស្រាក្នុងឆ្នាំងដី” would give people a better idea of what this dish is all about. But then there wouldn’t be much story behind it would it? Again, all that matters is that it taste good. 😀

This was an opportunity f or me to pull out my cute little clay pot that I brought back with me during my trip to Cambodia. :) For convenience I used skinless and boneless chicken thighs because cooking time was pretty short. However, you can also use bone-in and simmer it for a very long time until the liquid completely evaporate and the bones should also give off a nice taste – if you have the time. I like my dishes spicy so I added some dried red peppers as well. The whole garlic taste amazing! It was not garlic-y at all but soft and nutty? :) And since I also love basil I added a whole bunch. As with any recipe there really is not rules. To me I just study the concept and turn it around so I suggest you to do the same. Taste it and adjust accordingly.

Drunken Basil Chicken in Clay Pot
(Mon Chee Krohorm Pol Sra Knong Chhnang Dey) ម៉ាន់ជីក្រហមពល់ស្រាក្នុងឆ្នាំងដី

1 lb chicken, cut into bite size
1 teaspoon baking soda
5 dried chili peppers
2 inch ginger, peeled and slice
6-10 garlic cloves, peeled
1½ tablespoons sesame oil
1½ tablespoons soy sauce
1½ tablespoons shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon sugar
a bunch of Thai basil

Sprinkle baking soda on the chicken. Mix throughly and allow to sit about 10-15 minutes. This help tenderize the chicken. You can skip this step if you plan to simmer it for more than 30 minutes. Wash and rinse thoroughly and pat try with paper towel.

In a clay pot or heavy base pan heat sesame oil and add ginger, garlic and dried chili peppers. Fry until fragrant then add chicken pieces. Cook chicken half way then add all the sauces. Cover the pot and reduce the heat to simmer for about 5 minutes or 10 minutes if using bone-in chicken.

Once chicken is fully cooked turn off the heat and stir in the basil. When serving you can dish it out or like me serve it in the clay pot along with steam rice.

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