Three Cup Chicken

2-serving

2 chicken breast
2 scallion
1 piece of ginger
some garlic
2 red peppers
basil (here I use cilantro instead, it is recommended to use basil for better taste)

Seasoning
30ml Sesame Oil
50ml Soy Sauce
200ml Rice Wine
Few Rock sugar

In the pot, no need to add the oil, just put the chicken directly (the chicken skin is facing down), pull out the chicken oil, then pour the chicken oil, and cut the chicken into pieces. (only fry one side is enough)

Add sesame oil to the casserole, then put sliced ginger, chili, garlic, panfry some time, three to five minutes.

Add the chopped chicken, add a teaspoon of rock sugar and stir-fry.

Add 50ml of soy sauce and 50ml of rice wine to saute, cover the lid and cook the juice to become drier.

Add basil, scallion and finally pour 50ml of rice wine on the side of the casserole.

I would recommend the ratio of rock sugar: soi sauce: rice wine is 1:2:4, and the wine is half saute in the pan, the other half is burned by the edge of the pot before serving, the seasoning can be increased or decreased according to the taste.

The traditional Chinese culture holds that sesame oil should not be added to the hot pot with high heat. It must be fried from the cold pot to be good for health.

The ginger slices, panfried and simmered in a small fire, will be more fragrant and not too much spicy, if not, the taste of ginger will be spicy. The ginger pieces cooked with three cup chicken are very delicious, so be patient and be careful to panfry. 

You can choose any kind of chicken you like or different part of chicken.

Old or young ginger both are ok and you can choose chili which you like, it’s not necessary to add chili.