Three-cup chicken

Introduction:

This dish was said to originate from Jianxi in Song dynasty, and be modified in Taiwan to become very popular now in US. The original 3 cups include rice wine, pig fat, and soy sauce; the Taiwanese version includes rice wine, sesame oil, and soy sauce. This recipe is an integration of several popular recipes for three-cup chicken, with a special ratio of rice wine, soy sauce, and sesame oil as 4:2:1.

Ingredients:

500g chicken thighs

20ml sesame oil

10ml olive oil

45ml light soy sauce

15ml concentrated soy sauce

120ml rice wine (Shaoxing 17%)

20g bunching onion

20g Thai basil

20g ginger

20g garlic

5g sugar

1g salt

1g dry hot pepper

Preparation:

1. Cut chicken thighs into 4 cm x 4 cm pieces, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside

2.Cut the bunching onion into 5cm long fragments, and ginger and garlic into 0.3 cm thick slices 

3. Heat the mixture of sesame oil and olive oil in a fry pan on the stove over high heat for 1 minute

4. Add the dry hot pepper and ginger into the hot oil and stir for 2 minutes or until they dark and dry, then add garlic and bunching onion, continue stirring for 1 minute

5. Add chicken thighs pieces into the pan and stir for 1 minute, then add the mixture of sugar, light and concentrated soy sauce, and rice wine

6. Heat over high heat until boiling and continue to heat with stir over mild heat for 20 or until the liquid dries

7. Add the thai basil 1 minute before the finish, with the lid covered