Our ‘Chinatown Chow’ Tuesday Lunch menu was a hit! And the Ginger Basil Chicken was the star of the show. Try it at home with this easy and delicious recipe, or if you’d rather, pick up a quart of it here in our Dinners on Demand freezers!
Ginger Basil Chicken
- 3 tablespoons canola oil
- 2 pounds (8 to 10 pieces) chicken thighs
- 1/2 cup garlic, whole, peeled
- 1 cup ginger, fresh, sliced 1/8-inch thick
- 8 Thai chile peppers, whole (or 2 serrano or 3 jalapeños)
- 4 cups chicken stock (or broth)
- 1 cup soy sauce
- 1/2 cup Hoisin sauce
- 1/2 cup corn syrup (or sugar)
- 1 cup Thai basil, rough cut
- ¾ cup cornstarch
- ¾ cup water
- 4 sprigs fresh Thai basil, for garnish
In a 2-gallon pot, heat oil over high heat. Add chicken and brown on both sides. Add garlic, ginger, and peppers; stir to combine. In a small bowl add stock, soy sauce, Hoisin sauce, and syrup. Stir together and add to pot. Add chopped basil and bring mixture to a boil. Reduce heat to simmer, cover, and cook for one hour. Remove from heat and with a slotted spoon, transfer chicken to a serving bowl. Check and adjust seasonings, if desired.
In a small bowl add cornstarch and water. Stir to form slurry. Add to the sauce in pan and stir well.
To serve, remove chiles and pour sauce over chicken. Top with basil sprigs, for garnish. Serve warm with good quality Asian rice or noodles.
Makes 4 servings.
COOK’S NOTE: Thai basil is usually available at your local Asian Market, but Italian basil may be substituted.
