“Three cups” is a chicken stewed in a mixture of 1 cup of soy sauce, 1 cup of rice wine and 1 cup of sesame oil. Here they are – “three glasses” – thanks to which the recipe was named.
This is a classic Chinese dish. In the original, the chicken is languished in clay pots, in our realities for the preparation of this dish you will need a brutal thick-walled stewpan or cast-iron patches. If you like the specific salty-sweet taste of Chinese dishes, then you will definitely like “three glasses”.
In the process of cooking, all the liquids poured into the chicken evaporate and turn into a thick, slightly sticky sauce with exactly that taste. It covers the chicken, and it, in turn, turns out to be unusually tender due to the special treatment, which you will read about below.
A significant role in the taste of the dish is played by basil, which you need to put a lot – two large bunches. He and garlic, which is also a lot in the recipe – are indispensable components of this dish.
- chicken (legs, thighs or thigh fillet, breast fillet are suitable) – 2 kg
soy sauce – 1 cup
sesame oil – 1 cup (part of the volume can be replaced with refined sunflower)
rice wine – 1 cup
sugar – 2 tablespoons
ginger root – 15 cm, sliced in thick circles
garlic – 15 cloves (peeled whole slices)
onions – 4 pcs., chopped in large pieces
2-3 red chili peppers, peeled and finely chopped
fresh basil – 250 g
baking soda – 2 tablespoons
Cut the chicken into large pieces. Transfer to a bowl and sprinkle with two tablespoons of soda, mix. Let stand for 10 minutes. Then rinse thoroughly under running water. This procedure makes the chicken more tender.
Heat the oil in a large frying pan. Just need 1 cup of oil, if you want, use not pure sesame oil, but a mixture of sesame and refined sunflower. Without large losses in taste, 1/3 cup can be replaced with sunflower.
Add ginger, garlic, onion and chili pepper to the pan with heated oil, cook for 1 minute, stirring.
Add chicken pieces and fry until golden – it will take about 3-4 minutes.
Transfer the entire contents of the pan to the patches or other dishes with a thick bottom and walls. Put on fire, pour in rice wine and soy sauce. Bring to a boil.
Now you need to reduce the fire and leave the patch without covering it for about 20 minutes. After that, check how the sauce has evaporated, add sugar, mix. Leave up further thickening the sauce. Follow the process and stir, most likely, the process will take about 20 minutes. When the sauce has become viscous, thick – remove from heat. Coarsely chop the basil, mix with the chicken and serve immediately. The ideal company for such a dish is boiled rice.