Three-Cup Chicken
Simmer tender chicken in sesame oil, ginger and Shaoxing wine until the sauce clings to every piece. Serve Three-Cup Chicken hot over rice.
Servings: 4 servings
Calories: 450kcal
Equipment
- wok
- Pan
Ingredients
- ¼ cup sesame oil
- 4 cloves garlic , chopped
- 5 cm knob ginger , sliced
- 5 spring onions , cut & separate into green and white sections
- 1 kg chicken , cut into 8 cm chunks
- ¼ cup Shaoxing wine
- ¼ cup light soy sauce
- ¼ cup water
- 1 tbsp sugar
- Salt , to taste
Instructions
- Heat the sesame oil in wok.
- Stir-fry garlic, ginger and white portion of spring onions briefly till fragrant.
- Add chicken pieces; mix well over medium-high fire for about 1 min.
- Add wine, followed by light soy sauce, water, sugar and salt.
- Bring to a boil.
- Lower fire and simmer, covered, for 5 mins.
- Stir once and continue cooking for another 5 mins or till most of the liquid has evaporated and the chicken is cooked.
- Stir in rest of spring onions.
- Serve hot with rice.