1/3 cup dark soy sauce
1/3 cup dry sherry
1tbsp brown sugar
1/3 cup dry sherry
1tbsp brown sugar
4 boneless, skinless chicken thighs cut into 2 inch pieces
2-3 inches ginger root; peeled and sliced thin
12 whole cloves garlic peeled
2-3 inches ginger root; peeled and sliced thin
12 whole cloves garlic peeled
1/2 tsp whole dried green Sichuan Peppers (optional)
peanut oil
peanut oil
6 scallions 1/2” slices on bias; white and green parts separated
chili flakes to taste
chili flakes to taste
1 tsp cornstarch
1 tbsp water
1 cup fresh whole basil leaves
1 tsp toasted sesame oil
Wisk together soy sauce, sherry and brown sugar in a large mixing bowl. Add chicken and setaside to marinate while preparing.
Slowly sauté ginger and garlic in peanut oil until golden, 10 minutes. (optional - add Sichuan Peppers about 7-8 minutes into this sauté)
Add chicken and marinade to ginger and garlic. Cook 10 minutes on medium. Add white part of scallions and chili flakes, cook 10 minutes.
.Wisk cornstarch and water and add to chicken; cook until thickened. Stir in fresh basil leaves, green scallions and sesame oil and take off heat. Serve with jasmine rice.
