Three Cup Chicken

(from largomason’s recipe box)

Ingredients

  • Chicken wings(I use frozen and had it thawed)
  • garlic
  • ginger
  • green onions
  • slice red chili (de-seed if you don't want too spicy)
  • fresh basil
  • Proportion of sesame oil and dark soy sauce and cooking (rice) wine should be equal

Directions

  1. Heat up sesame oil in wok or pan

  2. Add ginger to fry in sesame oil till it exudes aroma

  3. Add chicken wings (that’s what I use – frozen chicken wings that have been thawed), sear the chicken to brown on all sides

  4. Add minced garlic, followed by dark soy sauce. Turn down heat to simmer 5-8 minutes. (Note: Taste test here – if too salty, add a little brown sugar to “tone” it down)

  5. Turn heat up again when sauce is bubbling, add the Chinese wine (Note: when adding wine, do not drizzle directly on the chicken; instead slowly pour wine on the sides of the pan, allowing the heated metal to evaporate the alcohol content; this way, the fragrance of the wine is retained)

  6. Cook till chicken is done and sauce has reduced (Note: At this stage, you can pre-heat a claypot on your stove, then pour the entire mixture into the claypot)

  7. Add fresh basil and red chili last, mix well

  8. Garnish with scallions. Best with steamed rice!

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