Three Cup Chicken
CH CH Zheng
“Three Cup Chicken is a popular meal in Taiwan. It is a dish that goes really well with white rice, since it’s pretty heavily seasoned, so for people that like their food really well-seasoned this is a really good option. This is what my dad made when I was little and then he taught me how to make it. I remember as a child I would watch him cook, if I didn’t understand a certain step, I would ask him and he would show me how to do it. My kids now like to enjoy this meal”
– CH CH Zheng –
Ingredients
6 chicken thigh, cut into chunks.
2½ tsp sesame oil
15 of slices ginger
10 cloves of garlic
½ cup Shaoxing rice wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rock sugar or regular sugar
½ red bell pepper, cut into square pieces
2 stalk scallions, chopped
1 handful fresh basil
Method
- Blanch chicken chunks in hot water then drain well.
- Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over medium heat. Fry until the ginger becomes slightly brown.
- Stir in drained chicken. Fry for 1 minute or so.
- Add rice wine, light soy sauce, dark soy sauce and rock sugar. Cover the wok with a lid (keep medium heat). Cook about 5 minutes.
- Put in bell pepper and scallions, then cover and cook for a further 2 minutes.
- Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.
- Turn off the heat. Stir in the remaining ½ tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute. Dish out and serve with plain rice.
Try a great side to
accompany your main
