Wednesday, June 25, 2014

Three Cupish Chicken

Three Cupish Chicken
I think it's too oily when you use equal parts of sesame oil to wine and soy sauce. Using half as much oil is enough, and still gives tons of flavour.

I can see why they would've had so much oil back in the day though. Oh it is so luxurious...but too fatty. :P

I had this the day after in a bowl with some of the sauce over everything. It was way yummy. Total comfort food. Once my basil plant gets enough basil, I'm going to totally make this again.

Three Cupish Chicken
(serves 2-3)

  • 6 chicken drumsticks or thighs or a combination of both
  • 1/2 cup dark soy sauce
  • 1/2 cup yellow wine
  • 1/4 cup sesame oil
  • 1 head of garlic, cloves peeled and separated
  • 5 ginger slices
  • 1 Tbsp sugar
  • 1 red chili pepper (optional)
  • A handful of Thai basil leaves

  1. In a wok or clay pot, heat up sesame oil over medium high heat. When the sesame oil shimmers, add ginger, garlic and chili pepper (if using). Cook until fragrant.
  2. Gently lay chicken in a single layer in the wok or clay pot, skin side down. Brown both sides.
  3. Add sugar, soy sauce and wine. Mix well and bring to a boil. Lower the heat and simmer, partially covered, until chicken is cooked through, about 15 minutes. Turn the chicken every once in a while so that it will get dark on all the sides.
  4. Turn off heat and toss in basil leaves. 
  5. Serve with rice ad steamed veggies.

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