Here, find what we did in the summer of 2020, some Chinese Lessons and some yummy recipes!
Three Cup Chicken (三杯鸡 sān bēi jī）
Ingredients
2 tsps sesame oil
4 tsps vegetable oil
4 slices ginger
3⅓ cloves garlic (sliced)
⅔ dried chili (halved)
680g chicken wings (cut at the joint where the drumette and the wingette meet, wing tips discarded. You can also use 535g of pre-cut chicken drumettes and wingettes)
40ml warm water (2tbsp & 2tsp)
40ml shaoxing wine (2tbsp & 2tsp)
1-3tsps dark soy sauce
1tbsp light soy sauce
1⅓ tsp sugar
Small bunch of Thai basil leaves or scallions, or both!
Method
Start by putting the sesame oil, vegetable oil, ginger, garlic, and red chili into your wok over medium heat. Let the aromatics infuse the oil for a couple minutes.
Then turn up the heat to high, and add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add 40ml warm water, 40ml Shaoxing wine, dark soy sauce, 1 tablespoon light soy sauce, and 1¼ teaspoons sugar.
Stir and cover the wok. Turn the heat down to medium and simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you want the chicken to be more tender).
Then remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.
Throw in your Thai basil and/or scallions and fry another minute until it’s wilted. Serve!
