Three-Cup Chicken

Ingredients

• •2 leaves basil
• •1 bulb garlic
• •3 slices old ginger
• •1 cup rice wine
• •1 cup sesame oil
• •1 cup soy sauce
• •3 large bunches spring onions
• •2 tablespoons sugar
• •1 chicken

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Method

From foodista.com — read the original

1. 1Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best. Take the chill off the meat.
2. 2Heat up some sesame oil in a wok or claypot until it is sizzling hot. Throw in garlic, ginger and spring onions. Fry briefly till fragrant.
3. 3Add in chicken and sear. Keep stir-frying.
4. 4Pour in the marinade liquid and the sugar. Continue to cook on medium.
5. 5Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.
6. 6There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.