This is a classic Chinese dish which is really popular. In the olden days, 1 cup oil, 1 cup soy sauce and 1 cup wine are used to make this rich fragrant chicken dish. That's why it is called Three Cups Chicken! As times pass-by, the recipe has evolved using less oil, less seasoning for healthier reasons. The crucial ingredient in this dish is the fresh basil leaves which gives a special aroma and taste. Do not omit it if you intend to prepare this dish!
- 4 whole chicken leg, chopped into bite-sizes
- 1 tbsp corn oil
- 2 tbsp sesame oil
- 3 slices ginger
- 8 cloves garlic, peeled
- 6 shallots, roughly chopped
- 2 dried chilli, softened and cut into sections
- 1/4 cup chinese cooking wine
- 1 tsp red dates dark soy sauce
- 1 tbsp light soy sauce
- 2 stalk spring onion, chopped
- 100gm fresh basil leaves
- Marinate chicken pieces with 1 tsp sesame oil, 1 tsp red dates dark soy sauce, 1/2 tsp salt. Set aside for at least 30mins.
- Heat corn oil and sesame oil in a wok. Add in ginger and saute for 2 mins until golden at the edge.
- Add in whole garlic, shallots and dried chilli, fry till garlic is caramelised.
- Add in marinated chicken pieces and toss evenly, fry for 3 mins.
- Add in wine, dark soy sauce and light soy sauce and mix well. Cover and cook over medium heat for 10 mins until the chicken are cooked through.
- Remove lid, toss in spring onion and basil leaves. If mixture is too dry, add in a couple tbsp of wine. Dish up and serve immediately.