There are also several version of the origin of this dish. This story often involves cook who place 3-cup of sauces into an earthenware pot (which i assume is claypot) and simmer it for a long time.
- 500g chicken pieces (with or without bone. I use winglette)
- 1/4 cup sesame oil
- 1/4 cup chinese cooking wine
- 1/4 cup soy sauce
- 1 1/2 tbsp sugar or to taste
- 1/2 bulb garlic, minced
- 6 slices thin fresh ginger
- 4 dried chillies, halves (depends on how spicy you want)
- 1 handful basil
- 3 stalks spring onion, cut 1 inch each
- Heat up sesame oil in a wok or large skillet on high heat, browned chicken pieces and set aside.
- Add garlic, ginger and dried chillies into the sesame oil, stir fry until fragrant.
- Return the browned chicken and stir in wine, soy sauce and sugar.
- Bring to boil, cover the chicken and lower the heat to simmer. Simmer for 15 minutes.
- Remove cover and cook until the sauce thicken/reduced.
- Increase heat, add basil and spring onion, stir to combine and serve immediately.
- You can reduce the 'Three-cup ingredients' to 1/8 cup if you use chicken pieces without bone at 500g
- If you have dark sweet soy sauce (kecap manis), you can use it to substitute 1/4 cup soy sauce + 1 1/2 tbsp sugar = 1/4 cup sweet soy sauce.
- Need quick meal? SKIP the browning process. Toss in raw chicken after garlic, ginger and dried chilli fragrant and do a few quick stir before adding the rest of the ingredients.
- You can also substitute the chicken to pork loin or belly