Three-Cup Chicken

Recently, I had this dish 'Three  Cup Chicken' @   Topwok  restaurant and remembered having seen this post in some blogs.  Yes, it was in  3 Hungry tummies  and it was well illustrated with step by step pictures.  I ventured to try this out but tweaked it a bit and yes it was ......... yummy!  This recipe is a keeper for sure and I will definitely cook this again.

I used Chinese tea cups and measured.  1 tea cup holds 6 Tbsp liquid.  The cup on the left is sesame oil, middle one is light soya sauce and the other one is Shaoxing wine and of course, the star is fresh Thai basil leaves.

Stir-fry the marinated chicken till light brown, push it aside.
Toss in the ginger and garlic, sauces and chillies.

Cook almost dry, turn off heat and add in Thai basil leaves.

This dish is real yummy and it goes very well with plain white rice.  And here's how it's done .......

Ingredients

• 900 gm free-range chicken, chopped into bite size
• 6 Tbsp + 1 Tbsp Shaoxing wine  (the 1 Tbsp is for seasoning the chicken)
• 4 Tbsp light soya sauce
• 3 Tbsp sesame oil
• 1/2  Tbsp dark soya sauce
• 2 Tbsp sugar
• 12 pips garlic, chopped
• 10 gm ginger, sliced thinly
• 1 red chilli, sliced
• Fresh Thai Basil leaves
• a bit of salt

Preparation

1. Season the chicken pieces with 1/2 tsp salt and the 1 Tbsp wine for about 2 to 3 hours.
2. Heat up a wok with 1.1/2 Tbsp sesame oil, stir-fry the seasoned chicken pieces till light brown.
3. Push the chicken aside and add in the remaining sesame oil, garlic, ginger pieces and chillies.  Stir-fry for a short while.
4. Pour in the soya sauce and wine. 
5. Add in the dark soya sauce, sugar, reduce heat to medium low and cook, covered for about 10 mins. or till chicken is tender.
6. Remove cover, fine tune to taste, cook till sauce is semi dry.
7. Turn off heat, toss in Thai basil leaves, mix well.
8. Dish out and serve hot with rice.