Three Cup Chinese Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 people
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1.5 kilos/3 pounds free range chicken fillets or chicken pieces
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1.5 tablespoons bicarbonate of soda
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16 cloves garlic, peeled (yes there's a lot!)
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12 slices ginger
For gravy:
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1/3 cup sesame oil
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1/3 cup Chinese rice wine (Shaoxing rice wine often seen in a dark brown bottle with a red label)
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1/3 cup light soy sauce
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1/2 cup water
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1 tablespoon sugar
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1/2 bunch Thai sweet basil (with the purple flowers, don't use regular basil)
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1/2 cup spring onions, sliced
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chilli (optional)
Step 1 - If using larger pieces, chop chicken pieces into smaller pieces if desired (these will cook faster). Rinse chicken and then sprinkle the bicarbonate of soda on top of the chicken and toss in a bowl to cover the pieces all over. Allow to stand for 5-10 minutes. Then rinse chicken under running water ensuring that all traces of bi carb are removed (this can taste terrible otherwise) and then pat dry with paper towels or a clean tea towel (but pop this teatowel in the wash after you use it as you don't want cross contamination).
Step 2 - Heat a wok or frying pan on medium to high and add a tablespoon of the sesame oil and lightly fry the ginger and garlic. Turn up the heat to high and add the rest of the sesame oil and chicken and brown for a few minutes and then add the rice wine, soy sauce and sugar. Keep gently turning the chicken occasionally and then add the water and reduce the sauce and ensure that the chicken is cooked. Cook uncovered stirring and dunking the chicken pieces in the sauce. It cooks quite quickly and the time just depends on the size of the chicken pieces. It took mine about 10-15 minutes cooking in total. Add optional chilli to taste.
Step 3 - Add the Thai basil leaves and spring onion pieces and serve with boiled rice.