Ingredients
1 1/2 lb/680 g chicken thighs or legs (see Notes), cut into bite-size pieces
2 Tbsp neutral oil with a high smoke point, such as grapeseed
3 in/6 cm piece fresh ginger, peeled and cut into thin slices
8 oz/230 g canned sliced water chestnuts, drained
1/2 cup/120 ml Chinese cooking wine
2 Tbsp low-sodium soy sauce
1/4 cup/60 ml toasted sesame oil
1/2 tsp ground black pepper
Instructions
- Cover the chicken pieces in a large saucepan with enough cold tap water to cover by 1 in/2.5 cm. Add a tsp of salt and bring to a boil over medium-high heat. Reduce to a simmer and let simmer for 10 minutes. The chicken will turn opaque. Using a slotted spoon transfer the chicken to a bowl or plate and discard the water.
- Heat the wok over high heat. Once the wok starts to smoke, add the oil and swirl to coat the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the chestnuts and stir-fry for 1 minute.
- Add the chicken and stir-fry for 1 minute. Add half the wine and 1 Tbsp soy sauce and continue to stir-fry until the chicken is browned 3 to 4 minutes.
- Transfer the chicken to a medium Dutch oven. Add the remaining wine, soy sauce, and toasted sesame oil. Add 1/2 tsp salt and the black pepper. Cover with a lid, and cook over medium-low heat for 30 minutes, until the chicken is tender and the liquid reduces to a sauce.
- When ready to serve, top with the Thai basil leaves. Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- You can use bone-in or boneless chicken. If using bone-in chicken, use 2 lb/910 g. I avoid chicken with its skin in this recipe, but feel free to use it.
