Three Cup Chicken
Ingredients
- 1 lb chicken drumsticks
- 1 tbsp baking soda
- 2 inch piece of ginger sliced
- 6-7 cloves garlic
- 2 tbsp sesame oil
- 1 bunch thai basil leaves
Sauce
- 1.5 tbsp soy sauce
- 1.5 tbsp dark sweet soy sauce (kecap manis)
- 1.5 tbsp Shaoxing wine
Instructions
- Cut the drumsticks into chunks, about 3 pieces. You can ask your butcher to do this for you.
- Coat with baking soda and mix well. Set aside for 10 minutes to tenderize.
- Peel the ginger and thinly slice, about 6-8 pieces.
- Peel garlic cloves and leave whole.
- Wash the Thai basil leaves and set aside.
- Once the 10 minutes are up, rinse the chicken well, making sure to wash away all the baking soda. Pat dry well.
- In a pot or wok, heat the sesame oil and add the ginger and garlic. Cook for 1 minute until fragrant.
- Add the chicken and cook until the outside is no longer pick, about 2 minutes.
- Pour in the sauce mixture and stir well. Cover and simmer for 10-15 minutes on low heat.
- Stir in the Thai basil leaves and cook until wilted.
- Serve with a bowl of fresh rice and enjoy!
Notes
- Feel free to use different cuts of chicken! I personally like using drumsticks but thighs are a good alternative too. Also, Three Cup Chicken is traditionally cooked with bone-in chicken parts, but you can certainly use boneless chicken if you want.
- The baking soda plays a crucial role in tenderizing the chicken. Please don’t skip this step!
- Thai basil is essential to this dish. There really is no substitute for it but, if you can’t find any, you can omit it. It will still be delicious!
- Don’t remove the chicken skin. It helps keep the chicken moist and flavorful.
- If there are leftovers, you can keep them in an airtight container and store them in the fridge for up to 3 to 4 days. Simply reheat using the microwave or in a pan over medium heat.
- Want to keep your Three Cup Chicken longer? Keep it in an airtight container and place it in the freezer. Your Three Cup Chicken will last for up to 3 months when stored in the freezer.