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Taiwanese three cup chicken with Thai basil
Fruit and vegetables
50g/1¾oz
onion
, cut into 4cm/1½in dice
2
garlic
cloves, peeled and sliced
2cm/¾in fresh root
ginger
, peeled and thinly sliced
2
spring onions
, cut into 4cm/1½in batons
2 tbsp
Thai basil
, plus 1 tbsp to garnish
Tins, packets and jars
1 tsp
oyster sauce
6
dried chillis
1 tbsp
oyster sauce
Cooking ingredients
1 tsp light
soy sauce
½ tsp
cornflour
5 tbsp vegetable or
peanut oil
2 tsp seasoned
rice vinegar
1 tbsp light
soy sauce
1 tsp dark
soy sauce
1 tbsp Shaoxing
rice wine
½ tsp
cornflour
Dairy, eggs and chilled
1 free-range
egg white
Meat, fish and poultry
240g/8½oz corn-fed
chicken thighs
, boneless, skinless and cut into cubes
Other
1 tsp ground bean sauce (soybean sauce)
1 tsp chilli bean sauce
1 tbsp caster sugar
Back to recipe
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