Main :

  • Chicken thigh chopped into bite-size – with bone and skin intact.

Side :

  • Smashed Garlic (lots), Sliced Chili and Ginger , Onion – cut into small quarter (optional), Scallion (lots) and Parsley – cut to 1-2 inches long.

Seasoning :

  • The three all-important ingredients that make up the sauce – Sesame oil, Shaoxing wine and Light soy, Dark Soy (just for coloring).
  • Ur normal kitchen flavoring ingredients – Salt, Sugar, White pepper, Oyster Sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

The original recipe calls for Sweet Basil Leaves (or Thai Basil) instead of Scallion, but since The VianD does not have that on hand, Scallion it is..LoL. The Onion and Chili are also optional and not in the original recipe. Btw, U DO NOT need 3 Cups of the all-important ingredients (as the name of the dish suggested), unless U R cooking for the whole town..LoL.

Heat up a claypot on high heat with sesame oil. Add the sliced Ginger, smashed Garlic and Onion. Stir-fry until aromatic (its ok to be slightly burned). Then add the chicken and sear till golden brown. Add Shaoxing wine, dark soy sauce and light soy. Stir and mix well. Add a little water and bring it to boil. Cover and turn down the heat to low and simmer till the chicken is cook through. How long ? Well, it depends how soft of a texture of the chicken U prefer. Then remove the cover and turn up the heat to reduce the sauce till thicken. Make sure to stir the chicken during this process to prevent burning. Add in the Scallion and Chili. Add ur normal flavoring seasoning of Salt, Sugar, White pepper, Oyster Sauce. All to taste. Give it a quick stir. Viola ! Ur pot of “Three Cup Chicken” is ready to be serve.


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