Three cup chicken is a popular Taiwanese dish. The name always sounds interesting to me. Why three cups? Apparently it was because 3 cups of sauces were used to make this dish when it was first created. Well, this is a home style version where the chicken is stir fried. The traditional three cup chicken is cooked/simmered in a clay pot.
Recipe:
(3 servings)
4 chicken thigh fillets
8 cloves garlic
8 slices ginger
A bunch of Thai basil leaves
1 tablespoon dark sesame oil
1 tablespoon shaoxing wine
Salt
Marinade for chicken:
1 tablespoon dark sesame oil
3/4 tablespoon soya sauce
3/4 tablespoon oyster sauce
3/4 sweet dark soya sauce (kecap manis)
Few dashes of pepper
1/2 tablespoon corn flour
1. Cut the chicken into small pieces and marinate with the marinade for 5 mins.
2. Heat frying pan or wok with sesame oil. Add in garlic, follow by ginger. Stir fry until the garlic is a bit brown.
3. Add in chicken and continue to stir fry.
4. Add shaoxing wine. Mix well.
5. When the chicken is about to cook, add in Thai basil leaves and add salt to taste.
6. Continue to stir fry until the Thai basil leaves are cooked. Dish out and serve with rice.
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