製作步驟/Preparation

1. 將去骨雞腿肉切成適口大小，加入水、食用油與EZ1炒菜醬，充分攪拌至雞肉吸收水分，靜置醃製30分鐘。
2. 熱鍋後放入醃好的雞腿肉，以中火煎至表面金黃，取出備用。
3. 原鍋加入薑片，以中小火煸至邊緣微捲，再加入蒜頭與乾辣椒炒出香氣。
4. 放回煎好的雞腿肉，加入EZ1三杯醬30g，翻炒均勻，讓雞肉完整裹上醬汁。
5. 以中小火稍微收汁，待醬汁濃稠並附著在雞肉表面後，加入麻油與九層塔。
6. 快速翻炒至九層塔散發香氣，醬香濃郁、鹹甜下飯的三杯雞完成！

1. Cut the boneless chicken thigh into bite-sized pieces, add water, cooking oil, and EZ1 stir-fry sauce; mix thoroughly until the chicken absorbs the liquid, then set aside to marinate for 30 minutes.
2. ​Heat the pan, add the marinated chicken thigh, sear over medium heat until the surface is golden brown, then remove and set aside.
3. ​In the same pan, add the ginger slices and fry over medium-low heat until the edges curl slightly, then add the garlic and dried chili peppers, stir-frying until fragrant.
4. ​Return the seared chicken thigh to the pan, add 30g of EZ1 three-cup sauce, and toss evenly so the chicken is thoroughly coated with the sauce.
5. ​Reduce slightly over medium-low heat; once the sauce thickens and glazes the surface of the chicken, add the sesame oil and Thai basil.
6. ​Stir-fry quickly until the Thai basil releases its aroma. The richly fragrant, savory, sweet, and rice-enhancing three-cup chicken is complete!