This week’s kitchen traveling adventure took me to Taiwan. If you love Chinese food, you will love Taiwanese food. Essentially the difference is that Taiwanese food adds some local Taiwanese flair using local ingredients.
In my International Law class last semester we actually talked quite a bit about Taiwan. Though I’m considering Taiwan its own country for purposes of my food travels, Taiwan actually is not considered a sovereign nation in international matters and instead is considered part of the People’s Republic of China (Taiwan is formally known as the Republic of China.) I’m sure the reason for the similar foods is due to these cultural identities and the international view of Taiwan’s and China’s relationship.
Now that I’ve given you a mini-lesson the big of the day is: I’m done with law school!!! Well, that’s hoping I passed everything.. But done for now!
And in other other news, I forgot to photograph this dish after the basil was added as garnish.
Three Cup Chicken
4 chicken drumsticks, skinned with the meat cut off and cut into chunks
3 slices ginger, peeled
3 garlic cloves, smashed
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tbsp white wine
Thai basil, chopped
1/2 tbsp baking soda
1. Sprinkle the chicken with the baking soda. Set aside for 10 minutes. Once the 10 minutes has passed, wash the baking soda off the chicken, making sure to get it all off.
2. In a skillet (I used my cast iron) heat the sesame oil. Add the garlic and ginger and stir fry until fragrant. Add in the chicken and stir around a few times. Add the soy sauce and white wine and continue to stir-fry. Cover the chicken and on low bring the liquid to a boil. Simmer for 5 minutes. Add the basil and stir into the chicken. Serve over rice.