Three Cup Chicken
Combine 1 cup each of soy sauce, cooking oil, and rice wine (no water added) and simmer over low heat until the braising liquid reduces and thickens.
Ingredients
tender chicken (washed and chopped into 5-centimeter cubes)
1
soy sauce
1 cup
cooking oil
1 cup
rice wine
1 cup
ginger block
a pinch
scallion (white parts)
a pinch
sesame oil
a small amount
Instructions
1
Step 1
Wash the tender chicken and chop it into roughly 5-centimeter cubes. Place the chicken pieces together with the giblets and liver into a clay pot. Using a measuring cup of about 80 g capacity, measure in the soy sauce, cooking oil, and rice wine. Add the ginger block and a few pieces of white scallion. Do not add any water.
2
Step 2
Slowly bring the pot to a simmer over gentle heat on a charcoal stove, turning the chicken over once every ten minutes or so to prevent burning. Avoid lifting the lid too often. Stew for about half an hour, until the sauce has reduced and thickened. Remove the scallion and ginger, drizzle in a small amount of sesame oil, and bring the whole pot to the table to serve.
