TAIWANESE DRUNKEN CHICKEN RECIPE RECIPES

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

Steps:

• 1. Place the chicken in a large bowl. Place the egg whites, 2 tablespoons rice wine, cornflour and 1 teaspoon salt in a food processor and process for 30 seconds, or until the mixture is smooth and thick. Pour over the chicken and toss to coat. Leave for 10 minutes.

  2. Fill a large saucepan three-quarters full of water and bring to the boil. Gently place the chicken in the boiling water and stir to separate. Turn the heat off, cover and leave for 5 minutes, or until cooked through. Drain well and leave to rest for 5 minutes.

  3. Place the spring onion, coriander, ginger and garlic in a heatproof bowl, and mix together well. Heat the oil in a small saucepan over high heat until very hot. When the oil is smoking, pour it over the spring onion mixture and toss for 30 seconds. Add the soy sauce, remaining rice wine and sesame oil, and stir to combine.

  4. Place the chicken on a serving platter with the sauce spooned over the top. Serve with rice.