3 Cup Chicken

The Taiwanese have a famous dish called the 3 Cups Chicken and I have always wanted to try it, which I finally did! The result is quite good I reckon, but there is always room for improvement, i.e. the picture taking skills...



Ingredients:
500g Chicken meat, preferably with fat
2 bunch of fresh Basil Leafs
1 cup Vegetable Oil
1 cup Chinese Cooking Rice Wine
1 cup Light Soy Sauce
4 cloves Garlic
2 slice Ginger


Method:
1. Heat up a wok on intense heat. Add in chopped Garlic and Ginger, fry until aromatic. Add in Vegetable Oil. Stir fry until pungent.
2. Add in Chicken Meat, stir fry until all meat is coated with oil, cover with lid for a few minutes.
3. Remove lid, add in Light Soy Sauce and stir fry. Turn to low heat.
4. Cover with lid again and braise for a few minutes until sauce starts to reduce.
5. Remove lid, add in Wine, stir fry and cover with lid again for another 2 minutes.
6. Remove lid and add in the Basil leafs this time, stir well. Cover with lid again to allow all the tastes to be released. Done. Serve hot.


Notes
1. The notion of 1 cup is arbitary, as long as the proportion of the 3 main things, are at the ration of 1:1:1
2. Bare in mind that this is a oily and salty dish, it is the way it is, not made up by me.
3. For best results use a claypot, it will help to maintain the heat and flavour better..
4. The end result should have a very pungent and aromatic smell upon removal of lid, thanks to the Basil leaf. Use sesame oil for even pungent scent.