It’s been so long since I posted on this blog. I’m actually really excited to share the upcoming posts! Hopefully I’ll stop being lazy and get down to them! On the top of the list, I’m looking at posts like: Top 5 eats in Paris, Top 5 eats in Italy and of course.. more recipes to share!
So today I’m gonna start by sharing my 3 cup chicken recipe, or more commonly known as San(1) Bei(1) Ji(1) in chinese! Oh yeah, please pardon the ugly photos i know the food doesn’t look that photogenic 😦
And yes, that’s a pot of fresh basil leaves! So in love with the fresh ingredients here in Munich! ❤
Adapted from source
About 700 g of chicken, cut into bite size
(you can use half a chicken, but I used 6 small drumsticks)
For the marination:
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Seasame Oil
1 Tablespoon of Chinese Cooking Wine
1 Tablespoon of Cornflour
Fresh Ginger, about the size of 3 fingers, sliced
About 10 Thai Basil Leaves
4 Dried Chilli, soaked till soften
1 Teaspoon Dark Soy Sauce
3 Tablespoon Sesame Oil
3 Tablespoon Light Soy Sauce
4 Tablespoon Chinese Cooking Wine
1/2 Tablespoon Sugar
- Rinse and dry chicken pieces using kitchen paper towel then marinate it for at least 30 minutes.
- Preheat frying pan or claypot together with sesame oil, saute ginger till fragrant before adding dried chilli and chicken pieces.
- Continue to cook until chicken pieces turned lightly golden brown, add in light and dark soy sauce together with sugar. Give it a quick stir and add in rice wine.
- Simmer the chicken on low heat till sauce thicken and meat is cooked. Toss in Thai basil leaves for a few seconds. Dish up and serve with steamed rice.