My mum was pretty much hungry the other day and while surfing food blogs, she chanced upon Foodie’s Kitchen recipe for 3 cup chicken. Recipe wise, the dish looked rather simple to prepare and whip up. And interestingly, the name of the dish is Three Cup Chicken. Where each cup represents : Sesame Oil, Dark Soy Sauce and Rice Wine.
Essentially, those three cups represent the basic sauces prevalent in what I call the genre of Sesame Oil Chicken Cuisine. But now with the addition of zesty spices and herbs such as dried chillies and basil, I felt that this dish would definitely be a new addition to my menu.
Left : 3 cups of Dark Soy Sauce, Rice Wine & Sesame Oil
Right : My basic ingredients for the dish. Basil, Ginger, Garlic and Dried Chillies
Foodie’s Kitchen gave her own version of the dish and while I have referenced it with due credit, I might have changed it a little for my own preference. In my creation, 1 cup represents 4 tablespoons. You can alter this accordingly to suit your tastebuds.
3 Cup Chicken
- 10-12 Chicken Drumlets
- 1 cup = 4 tablespoons
- 1 cup sesame oil
- 1 cup dark soy sauce
- 1 cup rice wine
- 4 tablespoons Hua Tiao Jiu (Plum Blossom Wine)
- 6-7 basil leaves, washed
- 1 tablespoon Kecap Manis ( Dark sweet sauce )
- 6 dried chillies, soaked in water for 30 minutes
- 10 cloves of garlic, chopped
- 30 grams ginger, peeled and sliced
- 2 tablespoons ground white pepepr
- Marinate : Mix the drumlets, dark soy sauce, white pepper, Hua Tiao Jiu and rice wine together and place it covered in a fridge for 30 minutes.
- Heat the sesame oil in a pan. Stir fry ginger until slightly brown on both sides.
- Fry the dried chillies and chopped garlic until fragrant.
- Stir in the drumlets, leaving the remaining marinade in the bowl. Fry and mix the drumlets and spices evenly. Cook for about 5-8 minutes until chicken is somewhat cooked.
- Pour in the remaining marinade, cover the pan and leave to simmer for 15 minutes on low heat. Do not add water.
- Once done, add in the basil leaves and Kecap Manis and fry the drumlets for another 1-2 minutes on high heat. Stirring constantly.
- Garnish and serve.
Marinated drumlets (Giant sells them cheap and fresh. Serious.)
Personally, I added Hua Tiao Jiu for the added fragrance so yeah, maybe my version should be called the 4 Cup Chicken. Well, I especially loved the spicy lingering taste after the bite in each piece of chicken meat and the fresh basil leaves added also gave a refreshing slightly herby aroma to the sauce.
This is a very simple dish to prepare and cook and I believe that many out there can do it. Though one thing for certain, I wouldn’t recommend eating this everyday (I cooked it 3 days straight, mum’s insistence). Maybe something healthier? Steamed fish or Pig trotters perhaps?