Wednesday, 18 December 2013

[Wordless Wednesday] 3 Cup Chicken - 三杯鸡

Three Cup Chicken - 三杯鸡


3 CUP CHICKEN
三杯鸡



(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Portion of Chicken, cut into bite size
50g Fresh Ginger, sliced
Handful of Thai Basil Leaves (九层塔)
2 - 3 Dried Chilli (辣椒干), soaked till soften


Seasoning:
1/2 Teaspoon Dark Soy Sauce
50ml Sesame Oil
50ml Light Soy Sauce
50ml Rice Wine / Cooking Wine
1/2 Tablespoon Sugar, optional

Method:
1. Rinse and dry chicken pieces using kitchen paper towel then marinate it with 1/2 Tablespoon each of light soy sauce, sesame oil, cooking wine and cornflour for at least 30 minutes.

2. Preheat frying pan or claypot together with sesame oil, saute ginger till fragrant before adding dried chilli and chicken pieces.

3. Continue to cook until chicken pieces turned lightly golden brown, add in light and dark soy sauce together with sugar. Give it a quick stir and add in rice wine.

4.Simmer the chicken on low heat till sauce thicken and meat is cooked. Toss in Thai basil leaves for a few seconds. Dish up and serve with steamed rice.

Note: If you prefer more gravy to go with rice; increase the amount of rice wine to 150ml.

三杯鸡

材料:
1/2只鸡,切成中块
50克姜,切片
九层塔叶一把
两三根辣椒干,浸泡软

调味料:
1/2茶匙老抽
50毫升芝麻油
50毫升生抽
50毫升米酒/料理酒
1/2汤匙细沙糖(可选择不放)

做法:
1.鸡块洗净,用1/2汤匙芝麻油,芝麻油,米酒和生粉腌大约30分钟
2.预热煎锅(或砂锅)和麻油然后爆香姜片再加入干辣椒和鸡块。
3.继续把鸡块煎煮到金黄色,倒入老抽和糖一起翻炒,加入米酒。
4.用小火焖煮至汤汁收干,再加入九层塔搅拌即可上菜。

*提示: 如果你要多点汤汁拌饭就把米酒的份量加到100毫升.


Three Cup Chicken - 三杯鸡

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