Given that we enjoyed a long weekend to celebrate the Lunar New Year and welcome in the Year of the Dog in Singapore last weekend, it’s only appropriate that I share a Chinese recipe here with you today!
The recipe is called Three Cup Chicken. Three cups, you say? Three cups of what? Well, originally it contained one cup each of rice wine, soy sauce and, wait for it… lard. Yes lard. Not my first choice of ingredient let’s be honest. Luckily these days the lard is generally swapped out in favour of some chicken stock to result in a much healthier and more delicious meal!
Whilst the recipe isn’t the most photogenic, it is completely delicious and has been a firm favourite and fixture on our menu for at least 6 years now. Ready in less time than it takes for a Chinese takeaway to arrive and containing ingredients you probably have to hand, it’s a great mid-week meal. So Gong Xi Fa Cai everyone! Happy New Year!
Three Cup Chicken
450g skinless chicken thigh fillets, cut into 2cm cubes
1 tablespoon cornflour
1 tablespoon vegetable oil
4 spring onions, trimmed and cut into 2cm lengths
1 thumb sized piece of fresh ginger, peeled and cut into matchsticks
3 tablespoons Shaoxing rice wine
3 tablespoons light soy sauce
150ml chicken stock
1/2 teaspoon sesame oil
- Combine the cornflour with enough water to make a thick paste (about 2 tablespoons) and toss the chicken cubes in the paste.
- Heat the oil in a small casserole dish or saucepan over a high heat. Brown the chicken with the spring onion and ginger for a couple of minutes before adding the stock, rice wine and soy sauce. Bring to the boil then reduce the heat and simmer, covered, for 20-25 minutes. There should be a little liquid left and a nice thick sauce. If the sauce is watery, boil it over a high heat uncovered for a minute or so until the sauce is thick.
- Add the sesame oil and serve with rice and greens.