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! ^^