Three Cup Chicken

Method

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1. Blanch the chicken pieces in boiling water 3 minutes, then drain and dry them well.

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2. Heat the sesame oil in a clay pot or heavy pan over medium heat — never let it smoke.

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3. Fry the ginger slices alone 4 minutes, until curled and lightly crisped at the edges.

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4. Add the whole garlic cloves and the dried chillies and cook 2 minutes more.

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5. Add the chicken and turn it in the oil until every piece is coated and lightly browned, 5 minutes.

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6. Pour in the soy sauce and the rice wine and add the sugar.

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7. Cover and simmer over medium-low heat 15 minutes, turning the chicken twice.

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8. Take the lid off and cook 5 minutes more, until the sauce has reduced to a thick glaze clinging to the pieces.

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9. Take the pot off the heat, throw in the basil and spring onions, cover for 30 seconds, then serve straight from the pot.

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Chef’s Tips

• Fry the ginger alone until it curls. That is the depth.
• Sesame oil must never smoke — it goes bitter instantly.
• Basil off the heat, thirty seconds, lid on.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• A cold beer
• Stir-fried greens

Storage & Reheating

Refrigerated for 3 days. Reheat gently and add fresh basil.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.