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Three Cup Chicken
Three Cup Chicken 三杯雞 (san-3 bei-1 ji-1) A classic Taiwanese dish that is simply pungent. The three cups refer to one each of sesame oil, rice wine, and soy sauce. |
Serves 5–6
Ingredients
2 tablespoons vegetable oil
1 kg (2.2 Ib) chicken, chopped into bite-size chunks
10 cloves garlic, crushed
10 slices ginger
1 cup sesame oil
1 cup Taiwan rice wine
1 cup soy sauce
A few stalks fresh oriental basil
1 tablespoon sugar (optional)
2 chilli peppers, roughly chopped (optional)
Method
- In a clay pot or casserole dish, brown chicken in vegetable oil.
- Add garlic and ginger and fry for a couple of minutes.
- Add sesame oil, rice wine and soy sauce. Bring to a boil.
- Cover and simmer for 15 minutes. Place basil on top of chicken, cook for a further 5 minutes.
- Remove chicken, minus liquid, to a serving dish. Serve with white rice.
Notes
Don’t be tempted to skimp on seasonings – this dish is meant to pack a punch. And don’t simmer much longer than 20 minutes or the chicken will start to resemble salty hunks of leather.
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