Cup Chicken 三杯雞 (sān bēi jī) A classic Taiwanese dish that is simply pungent. The three cups refer to one each of sesame oil, rice wine, and soy sauce.
1 kg (2.2 Ib) chicken, chopped into bite-size chunks
2 tablespoons vegetable
10 cloves garlic, crushed
10 slices ginger
1 cup sesame oil
1 cup Taiwan rice wine
1 cup soy sauce
A few stalks fresh oriental basil
2 chilli peppers, roughly chopped
1 tablespoon sugar
In a clay pot or casserole dish, brown chicken in vegetable
Add garlic and ginger and fry for a couple of minutes.
Mix sesame oil, rice wine, soy sauce, chillies and sugar,
add to pot. Bring to a boil.
Cover and simmer for 15 minutes. Place basil on top of
chicken, cook for a further 5 minutes.
Remove chicken, minus liquid, to a serving dish. Serve
Notes: Don't be tempted to skimp on seasonings – this dish
is meant to pack a punch. And don't simmer much longer than
20 minutes or the chicken will start to resemble salty hunks
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