Three-Cup Chicken

9 ingredients
6 steps

Ingredients

  • 1 chicken fresh, chopped into identical-sized parts
  • 1 sesame oil scant cup black
  • 1 soy sauce scant cup
  • 1 chinese rice wine scant cup Hua Tiao, or COGNAC!
  • 1 bulb garlic separated into individual cloves, skins on
  • 3 slices old ginger
  • 1 tablespoon rock sugar thumb size, or 2 fine sugar - a little more or less won't hurt
  • 3 inches spring onions large bunches of, cut into 1 inch lengths
  • 3 leaves basil julienned

Directions

  1. 1
    Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.
  2. 2
    Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.
  3. 3
    Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear.
  4. 4
    Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.
  5. 5
    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.
  6. 6
    There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.

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