Three Cup Chicken is a Taiwanese dish where the three “cups” actually refer to the three equal measurements of the 3 main ingredients; soy sauce, shao xing wine and kecap manis (sweet soy). The secret is using dark sesame oil, which has a much stronger, toasted sesame taste.

INGREDIENTS:

• 500g chicken (I used chicken thighs)
• 6 slices peeled ginger (about 2-3mm thick)
• 6 cloves garlic (skin peeled)
• 2 tablespoons dark sesame oil
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon Shao xing wine
• 1 1/2 tablespoon Kecap Manis
• A big bunch of Thai basil leaves
• 1 tablespoon baking soda (to tenderize the chicken, optional)

METHOD:

1. Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
2. Heat up a claypot (wok or pot) on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic.
3. Add in chicken and do a few quick stirs.
4. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
5. Cover the chicken and lower the heat and simmer for 5 minutes.
6. Add basil leaves and stir well with the chicken, dish out and serve immediately.

TIP:

Marinating meat in baking soda for 10 minutes before cooking will tenderise the meat, and is a great trick to use before stir frying. You’ll find a lot of Chinese restaurants do this, which is why their meat is so tender! Make sure you rinse of all the baking soda, or the meat will retain a bitter flavour.