Friday, July 10, 2009

Braised Soy Chicken with Thai Basil

For simple weeknight meals, I often turn to braised chicken dishes. They take very little time to prep and cook, tend to be friendly on the wallet, and provide me with plenty of leftovers to enjoy over the course of the week. Serve this Asian-style braised chicken with plenty of rice to soak up the braising liquid. If you can't find Thai basil, lemon juice would be another nice addition to the sauce.

Soy Braised Chicken with Thai Basil
Serves 4

  • 2 lbs. chicken thighs and drumsticks
  • Salt
  • 3 tbsp. peanut oil
  • 8 cloves garlic, smashed with the side of a knife
  • 1 1-inch piece of ginger, peeled and minced
  • 1/3 cup Shaoxing wine (or dry sherry)
  • 1/4 cup soy sauce
  • 1 tbsp. double black soy sauce (a thicker, sweeter soy sauce)
  • 1 tbsp. sugar
  • 1/2 cup Thai basil, chiffonade

  1. Lightly salt the chicken pieces.
  2. Heat the oil in a large, deep-sided skillet over medium-high heat.
  3. Add the chicken pieces to the skillet without crowding and cook until browned on both sides, about 5 minutes per side. If necessary, cook chicken in batches.
  4. Add garlic and ginger to skillet and cook until fragrant, about 1 minute.
  5. Add wine, soy sauces, and sugar to skillet. Boil, stirring constantly, for 5 minutes.
  6. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes more. Remove from heat.
  7. Stir in Thai basil and serve.

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