Taiwanese 3 Cup Chicken Recipe

step 1

• STEP 1.Soak a few pieces of dry bamboo shoot in water for 1 hour till soft. (optional)

step 2

• STEP 2.1 wash and dry 2 lbs of chicken wings. Dry with a paper towel to remove excess water.

step 3

• STEP 3.2 heat a frying pan and add 1 ½ tbsp oil. Swirl the oil to cover the surface of the hot pan.

step 4

• STEP 4.3 add 4 slices ginger 6 to 8 dry red chillies, 4 pieces of the white part of spring onion, 15 cloves sliced garlic. Stir on medium low heat for 3 to 4 minutes.

step 5

• STEP 5.4 cook until the garlic is soft and slightly golden. Push the aromatics to the side of the pan and add the chicken.

step 6

• STEP 6.5 adjust the pieces of chicken so that each piece is touching the bottom.

step 7

• STEP 7.6 while the chicken is sizzling, move all the aromatics to the top to prevent them from burning.

step 8

• STEP 8.7 fry the chicken on one side for 5 to7 minutes until golden. Then flip them over to fry on the other side. Brown as much of the chicken surfaces as possible.

step 9

• STEP 9.8 then turn the heat to low and clear a space in the centre of the pan by moving the chicken pieces from the centre of the pan to the top of the others along the side of the pan.

step 10

• STEP 10.9 in this centre space add 3 tbsp sugar. Stir slowly till melted and caramelised. Toss together with all the pieces of chicken to ensure that they are evenly coated with caramelised sugar.

step 11

• STEP 11.10 transfer the contents of the pan to a clay pot or a heavy duty dutch oven.

step 12

• STEP 12.11 to this pot ¾ cup chinese cooking wine, 5 tbsp light soy sauce, 1 tbsp sesame oil. add a few pieces of rehydrated bamboo shoot (optional). Mix all the contents of the pot together.

step 13

• STEP 13.12 cover and cook on low heat for 40 minutes. Stir and flip every 10 minutes to ensure that all the pieces of chicken get a chance to sit in the sauce since the quantity is little and below the level of the chicken.

step 14

• STEP 14.13 after 40 minutes, the sauce will have evaporated and thickened. Add a small bunch of basil leaves and stir them in. Turn off the heat and serve hot with white rice.