THREE CUP CHICKEN

By That Bloody Botak

THREE CUP CHICKEN





When I was in Taiwan a long while ago, I found this dish in almost every food stall in the small villages I passed through. The smell of basil attracted me to it like ants to honey! It tasted really good and was quite easy to make too! Goes well with a steaming hot bowl of rice, just on it's own. Since I've been cooking almost every day, it's only a matter of time before I made this again! Chicken pieces are usually used, but since I have boneless chicken tighs, that's what I'm using today. You can follow the traditional way of cooking this, but I find that marinading the meat before cooking makes the chicken tastier and more tender.

Ingredients 

1 piece deboned chicken chop

3 teaspoons dark soy sauce

3 teaspoons sesame seed oil

2 teaspoons light soy sauce

3 teaspoons chinese rice wine

2 cloves of garlic

3 slices of ginger

About half a handful of Thai basil leaves

Some oil

Method

Cut the chicken into bite sized pieces and marinade it with all the sauces, wine and oil. U can marinade this one day before, or at least 1 hour before cooking

In a hot pan, put some oil and fry the garlic and ginger till fragrant

Add the chicken and marinade and cook till it's almost dry

When that's done, add the basil, toss it a couple of times and the dish is ready to serve

This, together with a bowl of souip and some fried rice, was just about enough for the two of us, and what a dinner it was! Enjoy, and stay safe!


 

These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

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