Taiwanese-Style Three Cup Chicken
This is a Chinese (Taiwan) dish and the name comes from the use of 1 cup each of sesame oil, cooking wine, and soy sauce. This is a scaled down recipe but will adhere to the 1:1:1 ratio.
Ingredients
- 500 grams chicken thighs, boneless, cut into 1 inch pieces, (1 lb)
- 5-6 thin slices ginger
- 1 head garlic, cloves peeled
- 2 spring onions, cut into 1-2 inch pieces, white and green parts
- 1 handful fresh basil leaves
- 2-4 dried chilies, optional
- 1/4 cup sesame oil, toasted sesame oil if you have it, for frying
For the Seasoning
- 1/4 cup Mijiu cooking wine, or Shaoxing cooking wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons cane sugar, or 2 tablespoons Chinese rock sugar
Instructions
- Mix together the Seasoning ingredients in a bowl and set aside for now.
- Heat the sesame oil in a non stick pan on medium low heat. When it is hot, add the ginger slices and cook until they are lightly browned, about 2-3 minutes. Then add the garlic and cook, stirring, for about 1 minute or until the garlic is nice and fragrant.
- Add the spring onion and chilies if using, and cook until the spring onion is wilted and fragrant.
- Turn the heat to medium then add the chicken pieces and stir fry until the chicken is no longer pink, about 2-3 minutes. Don't over cook the chicken or it will be dry.
- Give the Seasoning a stir then pour into the pan and turn the heat to high and stir to coat the chicken well. Bring to a boil then reduce to low heat and simmer until the sauce thickens, stirring occasionally.
- Add the basil to the pan and when wilted, give that a stir into the mixture. Simmer for just a few minutes.
- Transfer to a serving dish and garnish with a few drops of sesame oil.
- Serve over rice and enjoy.
Notes
Low cost.
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