500g

1/3tsp

, 60g

1 6

3.5Tbsp

50ml

/ 50ml

1.

15

2.

tsp

3.

10

4.

5.

Three Cups Chicken
Source: Table for 2 ... or more
recipe for 4-6 pax

6.

500gm boneless chicken whole legs, cut into 6-8 pieces each (3 medium

sized)

1/3 tsp salt

1/2 red capsicum, cut into small pieces

60gm ginger (2 big toe sized knobs), sliced 1 cm thick and smashed

60gm onion (1 medium sized onion), cut into 8 wedges and loosened.

20gm garlic (4 large cloves), skin on, lightly smashed

1 red chilli, deseeded and cut into 1 inch pieces ( I replaced with 6 dried chilli)

50ml sesame oil (or use 3.5Tbsp )

50ml light soy sauce

50ml Shao Xing wine or rice wine

1 handful of Thai basil, leaves only

1 sprig spring onion, cut into 2 inch lengths (I omitted this)

1. Marinate chicken with salt for 15 minutes.
2. Heat wok until very hot. Put in loosened onion wedges and toss them around with
spatula. Put in tsp oil (yes very little) and toss toss toss until the edges are
browned. This step only takes a while if your wok is very very hot. Dish up and set
aside.
3. Let the wok remain very hot, put in sesame oil and when the oil gets hot, put in
ginger and fry for 10 seconds, then the smashed garlic. Cook until the ginger looks
slightly golden and the garlic look golden too. Put in chilli and toss for a while.
4. Put in chicken pieces and cook until meat turns opaque and juices almost turning
dry. Add in capsicum and continue frying.
5. Put in cooking wine and light soy sauce and cook until gravy is dry (youll see oil
rather than gravy). Return browned onions to the wok and toss.
6. Put in spring onion. Toss.
7. Put in basil, turn off the heat and toss.