3 Cups Chicken

Photo: The Little Teochew

Ingredients

1 fresh chicken (chopped into identical-sized parts)

1 rice bowl black sesame oil

1 rice bowl soy sauce

1 rice bowl Hua Tiao Chinese rice wine (or COGNAC!)

1 bulb garlic, separated into individual cloves, skins on

3 slices old ginger

1 tablespoon thumb size rock sugar (or 2 fine sugar - a little more or less won't hurt)

3 inches large bunches of spring onions, cut into 1 inch lengths (I did not have basil, a

Preparation

Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.

Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.

Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear.

Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.

Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.

There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.

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About

This is a traditional Taiwanese dish. Use a claypot if you have one, since it retains the heat better. Serve with steaming white rice. Read my blog post here:
http://thelittleteochew.blogspot.com/2009/11/3-cups-chicken-san-bei-ji.html