Was surfing the web for inspiration for dinner tonight
and came across this on Rasa Malaysia
and boy do they have heaps of asian recipes!
and I came across the three cups chicken recipe.
and it reminded me of all the laughters we had in Taiwan with Haolin
with all their translations. haha
and this is really what it is called in english! haha
anyway. this was a big hit!
Baby loved it.
and the chicken breast was SO tender.
but the texture was like pork, according to baby
probably because of the baking soda.
and it tasted like pork. just with less fat! haha
so we found the cheaper alternative to lean pork!
so here’s the recipe!
hope u guys will enjoy it more than we do!
1 lb. chicken (I used chicken breast)
6 slices peeled ginger (I used ginger paste)
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil (I used normal sesame oil)
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves (I didn’t have this in the fridge so I just threw in two big handfuls of spinach)
1 tablespoon baking soda (to tenderize the chicken, optional)
I brought this over from Singapore. hehe
it’s super yummy!
and cause I didnt have fresh ginger.
I decided to use this instead (:
1. Marinate the chicken with baking soda.
Set aside for 10 minutes before rinsing the chicken off with water.
Make sure the baking soda is completely rinsed off.
Cut the chicken breast into large chunks.
Pat dry the chicken pieces and set aside.
2. Heat up a claypot on high heat and add the sesame oil.
Add garlic and ginger and stir-fry until aromatic.
3. Add in chicken and do a few quick stirs.
Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
Cover the chicken and lower the heat and simmer for 5 minutes.
4. Add the spinach leaves and stir well with the chicken, cover to cook for 10-15mins.
Serve immediately with rice.
5. Three cups chicken. DONE! (:
Quick and easy!