Monday, 15 April 2013

Three-Cup Chicken




Chinese cuisine over the years has gained popularity and a wide acceptance world widePersonally, my husband and I find it to be one of the most exquisite and interesting cuisines.  So aside from familiarizing ourselves with our own Filipino dishes, we have also decided to explore and learn a thing or two about Chinese food and other Asian cuisines.

This week, we will be featuring mostly Chinese dishes focusing on beef, chicken, and pork as main ingredients.  We are going to start with this Three-Cup Chicken dish.

First of all, my husband and I didn't have any expectation on how this dish will taste like since this is the first time we had encountered it.

My husband's first reaction is - hot, hot, hot.  Sweat trickling down his face is very visible.  That's his physiological reaction to hot and spicy food.  I on the the other hand do not find it that hot and I was actually thinking to add more chillies next time (now that did start the debate between me and my husband as to whether the dish is hot and whether to add more chillies next time).

It was a good dish but  we find that there is something lacking in the taste.  I suspect that it is because I used a white wine which I am not sure if it is suitable for cooking.  You see, one has to have a license to be able to buy a wine or any alcoholic drinks here and the wine collection they have in the only store that selling them is limited. So there will only be a slim chance for us to find a rice wine let alone a shaoxing wine.

My husband wants a stronger garlicky taste and so do I.  So next time, I plan to use more garlic, probably 20 cloves or more then roast them before adding the onions and the other spices.

By the way, my recipe on the Three-cup Chicken is based on the recipe of Rasamalaysia   of the same dish.  Please see Rasamalaysia 's recipe of Three cup Chicken below.


     THREE-CUP CHICKEN

Ingredients:

Chicken thighs - 400 g.
Ginger - 6 slices
Garlic, minced - 12 cloves
Sesame oil - 2 tbsp
Sesame seed - 1 tbsp
Soy sauce - 1 1/2 tbsp
White wine - 1 1/2 tbsp
Dark Sweet Sauce -  1 1/2 tbsp
Scallions
Basil leaves, dried and ground - 1 tbsp
Black pepper powder
Chilli Pepper
1 tablespoon baking soda (to tenderize the chicken, optional)

Marinade:

Soy sauce - 1/2 c

Cooking Procedure :

1. Marinade the chicken overnight in 1/3 c of soy sauce.  Rinse.
2. Mix wthe baking soda with the chicken and let it sit for at least 10 minutes. Rinse the chicken well.
3.  Mix the soy sauce, sweet sauce, and white wine together and set aside.
4.  Heat oil in a wok and fry the sesame seeds until they turned brown and aromatic.
5. Stir in the garlic, ginger and chopped chillis and saute until aromatic.
6.  Add the chicken and stir fry them for about 5 minutes. Sprinkle with dried basil and black pepper pwder.
7.  Pour the sauce over the chicken stir and let it simmer for about 5 minutes. 

Serve and enjoy



© myFresha-licious (15April2013)

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Three Cup Chicken Recipe (三杯鸡) 
by Rasamalaysia  

(original recipe link : Three Cup Chicken )


Photo credit :  http://rasamalaysia.com/



Ingredients:
1 lb. chicken (I used chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

Method:
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.
Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Cook’s Notes:
  1. This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
  2. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
  3. If you don’t have a clay pot, you can use a regular wok to make this dish.

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