Generally known as the three-cup chicken for its use of one cup each sesame oil, wine and soya sauce, this palatable Taiwanese specialty that originally hailed from Jiangxi, China is one that’ll tide you through both weekdays and nights.
- 40 ml sesame oil
- 40 g ginger, slice half and julienne half
- 850 g mid-joint wings (21 pieces)
- 2 drops of Chinese rose wine
- 3 garlic cloves (25 g), sliced
- 3 tbsps Chinese rice wine (bai mi jiu)
- 2 tbsps Shaoxing wine
- 50 ml light soya sauce
- 1 tsp sugar
- 3 pandan leaves, knotted
- 3 green finger chillies (45 g)
- 17 g Thai basil leaves
In a frying pan, heat the sesame oil over medium heat. Add the ginger slices and fry for 30 secs.
Add the wings and fry for 30 secs. Add the julienned ginger and mix well.
Stir-fry the chicken wings for 3 mins and add the Chinese rose wine. Stir-fry for another 1 min and add the garlic.
Fry for another 2 mins until the wings are slightly brown.
Add the rice wine and half of the Shaoxing wine. Add the light soya sauce and sugar.
Stir-fry to distribute the seasoning.
Add the pandan leaves.
Lower the heat, cover and cook for 5 mins. Add the green chillies and half of the Thai basil leaves.
Cover and cook for another 15 mins.
Switch off the heat.
Keep the frying pan covered and let the wings cook in residual heat for 1 hr. Heat the pan over low heat until the gravy simmers.
Add the remaining Shaoxing wine and Thai basil leaves.
Switch off the heat and stir through briefly. Serve hot.
Text: Straits Times
Photo: Hedy Khoo