Three-Cup Chicken
Food Ingredients:
1 fresh chicken (chopped into identical-sized parts) 1 scant cup black sesame oil 1 scant cup soy sauce 1 scant cup Hua Tiao Chinese rice wine (or COGNAC!) 1 bulb garlic, separated into individual cloves, skins on 3 slices old ginger 1 tablespoon thumb size rock sugar (or 2 fine sugar – a little more or less won’t hurt) 3 inches large bunches of spring onions, cut into 1 inch lengths 2-3 leaves of basil, julienned
Recipe preparation:
1 Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best. 2 Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot. 3 Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear. 4 Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium. 5 Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning. 6 There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.
Recipe source: Foodista recipe
Leave a Reply