Friday, 17 April 2009

3 Cup Chicken

Hello All, was rather tired last night so I did not manage to get down to posting. I made this on Thursday for Aa and C. Poor C going on nights for the next week.

3 Cup chicken or san bei ji is quite a common dish in Singapore but somehow it is not as common here in Glasgow.
You can find lots more trivia on this dish on . Yes I actually bothered to wiki up on dishes that I cook haha. You got to know what you are eating right? lol..OK click on the link and have a read, they will probably do a better explainnation than I can.

3 Tbsp Dark Soy sauce
3 Tbsp Shaoxing Wine
3 Tbsp Sesame oil
8 Chicken thighs deboned
Spring onion
Pinch Salt and Sugar

Marinate the chicken with the 3 sauces. I like to use chicken thighs deboned and deskined. That way you get meat that is more succulent and less fatty. Stir fry the ginger and garlic. Mind you, ginger is quite important in this dish. Add in the chicken and stir fry for about 10 mins. Add some water if you find that the wok is starting to dry up. (you should get a semi liquid sticky sauce). Add a pinch of salt and sugar and a dash of shaoxing wine or sesame oil if you like. Lastly, throw in the spring onions and allow the heat to evaporate the spring onion oil.

*serve hot with rice. yum yum
*substitute chicken with pork, beef, lamb, or .............. frog ....

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