Skip to main content

Three Cup Chicken ~ 三杯鸡

 


Three Cup Chicken is a very popular Taiwanese dish and it gets its name from the recipe which calls for a cup to measure the sauces, namely sesame oil, soy sauce, and rice wine together with some dark soy sauce, garlic, ginger, chillies and basil leaves.  This is indeed a very flavourful dish and certainly goes well with a bowl of  plain white rice......a keeper recipe for sure! 





Three Cup Chicken ~ 三杯鸡

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.


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more