Sam-poe-ke (Updated - v2)

 

Goes well with rice or wok noodles.

Preparation time: a good hour

Preparation You'll need: A medium pot A wok
Ingredients (for 2 persons) Around 6 Pollo Fino (at least 800 g) Ginger (around 5 to 6 centimetres) 6-7 hot red chilis 4 spring onions (only the leaves are needed) A bunch of Thai basil if you buy stems, around 100 to 150 grams 20 cloves of garlic (2 bulbs) - if possible fresh garlic (see photo). 2 Tbsp. sesame oil 125 mL rice wine 75 mL soy sauce 2 Tbsp. brown raw sugar
First steps Bring enough water to boil, cook the chicken meat until completely white. Remove and set aside. Clean the ginger, don't peel it. Cut in thin slices. Chop the chilis. Wash the stems of the spring onions and cut the leaves into 4 to 5 centimetres long pieces. Wash the Thai basil and pick the leaves. Cut the cloves in thin slices. Measure 125 ml rice wine and 75 ml soy sauce in together.
The Wok I usually take rice that needs to cook for 10 minutes. Now would be a good time to start with it... :) Heat the sesame oil (2 Tbsp.). Fry the ginger until brown. Add garlic and stir. Add meat, chilis and spring onion stems and cook for a short time. Now add the rice wine, soy sauce and 2 Tbsp. sugar, cover and cook over a high heat until the sauce has completely disappeared and the meat is well browned - this also causes the sugar to caramelise.
Last Steps When done, switch off the heat, sprinkle a few drops sesame oil over the meat. Add Thai basil, close lid again. Let it sit for a few seconds (under half a minute) then serve hot.