Sharing a very classic Taiwanese dishes that you can easily cook at the comfort of your home too.
The name “three cups chicken” (三杯鸡) simply comes from the 3 key ingredients used in the recipe, namely sesame oil, chinese cooking wine, and soy sauce. “Cups” refer to the equal ratio of the 3 ingredients being used in the recipe rather than literal measurements of a physical cup. Perhaps if you are cooking for a feast, you will be adding in cups of them, then you can relate to it's name.
An authentic Taiwanese three cup chicken calls for Thai basil leaves 九層塔. Widely used throughout Southeast Asia, its flavor, described as anise-and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. I love it's exotic aroma that adds depth to the taste of this dish, the sauce is simply great to eat with steamed rice.
Ingredients : (serves 2-3)
350g Chicken
4-5 cloves Garlic with skin intact
1 pc Shallot (cut into wedges & loosen up)
10g Ginger (thinly sliced)
1pc Dried Chilli (deseed & cut into 1 inch)
1/4 tsp Salt
1/2 tbsp Cooking Oil
Seasoning sauce:
20ml Light Soy Sauce
20ml Sesame Oil
20ml Shao Xing Wine
1/2 tsp Sugar
1/2 tsp Dark Soy Sauce
45ml Water (more if you prefer more gravy)
Step by Step:
1. Rinse & cut chicken into bite sizes.
2. Marinate with salt. Set aside.
3. Heat up pan on high heat with 1/2 tbsp cooking oil. Saute shallot wedges till slightly brown spots can be seen on the surface. Dish up & set aside.
4. Now, add sesame oil into pan. Saute ginger, dried chilli & garlic till aromatic.
5. Add in chicken, and lightly pan fry on it's sides till slightly golden.
6. Add light soy sauce, shao xing wine, dark soy sauce and water. Give a good stir till well coated.
7. Cover with lid & let it simmer for 8-10 minutes. Stirry occasionally.
8. Lastly, add in basil leaves & sautéed shallot wedges and stir well with the chicken, dish out and serve immediately.
Happy Cooking..
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