Thursday, October 28, 2010

San Bei Ji 三杯鸡 (3-Cup Chicken)


450g chicken pieces (deboned)
1 tsp cornflour
dash of pepper
1 small knob ginger, sliced
3 cloves garlic, chopped
1 shallots, sliced
1 scallion, sliced
1 cup Thai basil
2 tbsp sesame oil


2 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp dark soy sauce
15g rock sugar (or to taste)

  • Marinate chicken pieces with cornflour and pepper.
  • Heat sesame oil in a frying pan; saute ginger, shallots, scallion and garlic until fragrant.
  • Add in chicken pieces and stir fry for about 2 minutes.  Stir in seasoning and bring it to a boil.  
  • Simmer until the chicken is cooked.  Add a little water if the gravy dries up.  
  • Before dishing up, toss in basil. 

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