FROM NAI NI CHEN, FOUND OF NAI NI CHEN DANCE COMPANY
Three cup chicken is widely considered to be a Taiwanese specialty. Some suggest that it originates from Jiangxi province, China, over 700 years ago. Originally, “three cup” refers to the equal portions of three main condiments: sesame oil, soy sauce and rice wine.
Sesame oil: Instead of using regular cooking oil this dish calls for pure sesame oil which has an intensely nutty flavor. In my recipe, it’s firstly used to fry the chicken. Then, right before serving, I like adding a little more of it to enhance the aroma.
Rice wine: You do not need water to braise the chicken. The generous use of rice wine gives the chicken a unique fragrance. Shaoxing rice wine is the most popular type and it can be easily found at a store that specializes in Chinese groceries.
Soy sauce & sugar: Soy sauce provides a kind of flavorsome saltiness which is more sophisticated than that of salt. I use both light soy sauce and dark soy sauce for this dish. The latter offers a hint of sweetness as well as an appetizing look. Rock sugar (can be replaced by regular sugar) is added to balance the saltiness.
Ginger & garlic: I recommend that you use lots of ginger and whole cloves of garlic. They are for seasoning the dish. But, in fact, they are delicious on their own! After cooking, they will lose much of their spiciness and absorb lots of flavor from the sauce.
Basil leaves: Basil leaves give a great final touch to the dish. Authentic versions call for Thai basil which has a stronger flavor and aroma than sweet basil. But the latter can certainly be used as a substitute.
SERVES:
4 - 6
PREP TIME:
10 MIN
TOTAL TIME:
25 MIN
INGREDIENTS
2½ tbsp sesame oil
15 slices ginger
10 cloves garlic
½ cup Shaoxing rice wine (see note)
2 tbsp light soy sauce (see note)
1 tbsp dark soy sauce (see note)
1 tbsp rock sugar, or regular sugar
½ red bell pepper, cut into square pieces
½ cup of chopped scallions
Small handful of basil leaves
I use boneless chicken thighs with skin on. You may use other cuts of chicken.
Blanch chicken chunks in hot water then drain well.
Heat 2 tablespoons of sesame oil with ginger and garlic in a wok over a medium heat. Stir 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. Kikoman is medium soy sauce and it's fine, too.
Cover the wok with a lid (keep medium heat). Cook for 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 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.
