Taiwanese Three Cups Chicken
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
¼ Cup Sesame Oil
2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
4 Dried Chiles, cut into ½ inch pieces
5 Cloves Garlic, chopped
8 Slices Ginger
¼ Cup Chinese Rice Wine
¼ Cup Light Soy Sauce
2 tsp Sugar
2 tsp Dark Soya Sauce
1 ½ Thai Basil
Heat a wok or large cast iron pan over a moderate to high heat. Brown the chicken pieces with sesame oil in batches, and push it aside.
Then add in the chiles, garlic, and ginger. Stir until the garlic and ginger is light golden in color and fragrant. Mix in the rice wine, light soy sauce, sugar, and the dark soy sauce. Stir all the ingredients together, reduce the heat and continue stirring for about 5 minutes. Toss in the basil leaves, and cook for another minute. Serve immediately with some steamed rice.