Three Cup Chicken

Three Cup Chicken

Three cup chicken is one of the most classic Taiwanese recipes, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food unpretentious, humble, and homey dishes that score high on yum-o-meter. Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food, not due to proximity but the origin of such dishes from Fujian province where many early immigrants settled in Taiwan and Malaysia/Singapore.

Ingredients:

1 lb chicken drumsticks

1 tablespoon baking soda, to tenderize the chicken, optional

2 tablespoons dark sesame oil or toasted sesame oil

2-inch piece old ginger, peeled and cut into thin pieces

6 cloves garlic, peeled

1 1/2 tablespoons soy sauce

1 1/2 tablespoons dark sweet soy sauce (kecap manis)

1 1/2 tablespoons Shaoxing wine

A big bunch Thai basil leaves

Method:

Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs. Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5-10 minutes. Add the basil leaves and stir well with the chicken, dish out and serve immediately.