Every time I buy boneless chicken filets (when they are on sale), I take it as a chance to try out a new stir fry recipe.
Today, I decided to go with Rasa Malaysia’s Three Cup Chicken recipe, which looked pretty simple, and yet sounded quite yummy! As it turned out, Z declared this dish “yet another success”, though he also noted that it tasted somewhat like kung pao chicken, except without the spiciness of the dried chillies!
Three-Cup Chicken Recipe (三杯鸡) – somewhat adapted from Rasa Malaysia
1 lb. chicken (I used chicken breasts, to save the trouble of deboning)
6 slices peeled ginger
1 clove garlic, sliced
2 tablespoons sesame oil
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine – I substituted with dry white wine
1 tablespoon sugar (to replace the originally suggested Kecap Manis)
A big bunch of Thai basil leaves – skipped, but I bet they would have made the dish even more flavourful
Cut the chicken into bite-size pieces and pat dry.
Heat up a pan with some vegetable oil on high heat. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs.
Add dark soy sauce, sesame oil, white wine, and sugar (I mixed all of these in a small bowl first), and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for a couple of minutes.
Add basil leaves and stir well with the chicken, dish out and serve immediately (with rice).