3 cup chicken with Basil. (三杯鸡)
Today happen find fresh basil leave selling in Supermarket and at the same time, spotted Taiwan 米酒， so decided to try cooking this dish.
Ingredient
1. Boneless chicken drumstick - 500g (wash and dry with kitchen towel)
2. Sliced ginger - 12 big slices
3. Garlic - 6 - 8 cloves. (Skin)
4. Taiwan michiu (米酒) - 75ml
5. Sesame oil - 3 tbsp
6. Dark soya sauce - 3 to 4 tbsp
7. Rock sugar - 1 tbsp
8. Thai basil - 1 packet or a generous handful
Preparation
1. Heat up wok using medium heat and place in the dry chicken with the skin facing downwards. Leave the chicken in there for up to 2mins so that the skin can be nicely brown.
2. After 2mins of pan frying, turn it over and pan fry for another 2mins. Remove it from wok and cut it into bite size. (Approx. 2cm by 1cm or slightly bigger)
The Dish
1. With the remaining oil from the chicken in the wok, add in 3 tbsp of sesame oil and heat up the wok again using low heat. Once slightly heated, place in all the slice ginger and allow it to slowly fry till it lightly brown.
2. Turn up the heat and Place in all the pan fried chicken, peel garlics and mixed it well for about 1 min. Once done, push the chicken to the sides and add in 1tbsp of rock sugar and start to mix everything together until the sugar melt.
3. Pour in 3 tbsp of dark soya sauce and 60ml of the michiu (米酒). Mixed it well and allow it the simmer till the liquid dries up. That will take about 10 to 15mins depending on the heat used.
4. Once you see the liquid dries up leaving a thick layer of oil, scoop up the chicken to separate the oil. pour the excess oil in the wok and try to drain off the excess oil from the scoop up chicken as well. Once done, poyr them back into the wok and heat it up further.
5. Once it is bubbling hot again, off the heat, pour in the rest of the michiu and add in the basil. Using the remaining heat in the wok, mixed the chicken with the basil well. The leaves will be cooked after a while of mixing. If you see the the leaves are still in its original state, turn on the heat and mix for 20 secs(max), off the heat and you are ready to serve.
This dish goes very well with plain white rice. The ginger will taste heavenly too. Personally, I prefer eating the ginger as the 3 cup sauce have been absorb nicely by it. Hope these steps aid you in doing up this dish
Happy cooking and Bon Appetit!
