A well-known and tasty chicken dish that you’ll find in most of the Taiwanese restaurants. I like to use a Japanese Style Moroccan Tajine / Claypot for most of my one-pot dishes, the cone-shaped lid accumulates steam and accelerates cooking time; the claypots or ceramic pots would also add an earthy aroma to your dishes.
The meat + herbs
- 4 pcs of large chicken chop, remove bones and cut into small pieces. Marinate with salt, pepper, Chinese wine, and corn flour, set aside (corn flour will keep the chicken super tender and juicy throughout the cooking
- one large onion
- a handful of fresh basil leaves
- fresh or dried chili
- sliced ginger
- sliced spring onion
- sliced garlic
The “three-cups” + one plate:
- 3 caps of Chinese wine (use the cap of the wine bottle)
- 3 tbsp light soya sauce + 3 tbsp dark soya sauce
- 2 tbsp sesame oil + 3 tbsp cooking oil of choice
- 3 tbsp crystal rock sugar
In a pan or a claypot:
- pour in the cup of oil with medium to low heat, note that sesame oil is easy to get burnt so do not use high heat
- fry sliced ginger and garlic for 30 seconds and add in the plate of crystal rock sugar
- cook on medium to low heat, until half of the sugar are melted
- add in the marinated chicken, stir fry evenly on high heat until you see most of the meat are cooked (turned white) on the surface, add in onions and stir fry again for another 2 minutes
- pour in the cup of wine, stir well
- pour in the cup of soya sauce, stir well
- keep cooking on high heat until the sauce is reduced and start to feel sticky
- add in a handful of basil leaves, stir well
- add in the chopped spring onions, stir well
- garnish with coriander or basil leaves
You might need 2 bowls of rice for this dish!
a little twist. 