Friday, March 8, 2013

Three cup chicken?

I've heard so much about this 1 cup soy sauce: 1 cup seame oil: 1 cup rice wine dish.. googled it even.. but yet, never gotten round to trying it in a restaurant.

So I really have no idea if I have the taste right. Anyway, here goes..

Three cup chicken (recipe adapted from flavours magazine, cny edition)
~ serves 2, maybe 3 ^^
2 whole chicken legs, cut to pieces
1 tsp salt
1 tsp sugar
1/2 tsp pepper
2 tsp cornstarch
3 tbsp sesame oil (I used only 2 tbsp)
3 tbsp soy sauce
3 tbsp rice wine / chinese cooking wine (hua tiao wine)
3 tbsp water
1 tbsp dark soy sauce

2 cloves garlic, sliced
1 small knob of ginger
2 spring onions, white part only
a small handful of thai basil leaves, optional

1. Marinade chicken pieces with salt, sugar, pepper, cornstarch, sesame oil, soy sauce, rice wine, water and dark soy sauce for at least an hour.

2. Heat some oil in a claypot/pot/wok, and saute garlic, ginger and spring onions till fragrant.

3. Add chicken together with marinade and stir fry for a bit. Cover pot/wok and cook over medium heat for 15 minutes or more, or till sauce is reduced/almost dry.

4. Add basil leaves and give it a quick stir fry. Serve immediately.

Since fatty hubby enjoyed it.. I guess I must be on the right track, somehow! ^^

I must say the flavors of san bei ji are really robust and piquant! We enjoyed it with lots of rice.. and butter garlic rice! ^^

p.s. the leftovers tasted even better the next day! ^^


Chef and Sommelier said...

Hey Hui! Noticed there's also "3 tbsp" water... That makes it 4 cups... 4 cups chicken!

Mel said...

Hi Hui
Yes, I have heard and even have watched this 3 cups chicken in the AFC channel. This is an easy to cook dish though I have not made it myself. You know, earlier I do not know how the basil leaf look like...duh.... This dish must be very delicious I can imagine.

pudgy butterfly said...

oopsie.. haha! no idea about that 4th cup, chef! ah.. *eureka moment* see my question mark now? haha!

hi mel.. me too! haha! and that's because I'm not too adventurous and hardly cook with herbs! now i know it's called daun selasih and "kow chang thap" in chinese! btw, there's also the angmo sweet basil in the supermarkets. and i still can't differentiate between a parsley and coriander, and when do you use which! i'm quite hopeless.. but learning! haha!

Mel said...

Ha least I know the difference between parsley and coriander.... i go with their length ...long one is pasley n the short is coriander. Usually eat chicken rice use coriander. Still learning about herbs and spices names....hopefully won't put the wrong thing in when cooking and came out funny

pudgy butterfly said...

can't differentiate by the length, mel! they are almost the same length! best to ask the veggie seller, haha ^^

Nami | Just One Cookbook said...

We always order 3 cup chicken at Taiwanese restaurant because kids love it. My husband keeps saying it's easy to make but I haven't attempted yet. Another must try in the near future!

pudgy butterfly said...

i hope you do, nami ^^ then i can try your recipe too! ^^