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three cup chicken

3 cups chicken

Savoring Spoon
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 bundles of garlic about 10-20 cloves
  • 3 inch piece of ginger peeled and sliced
  • 1 bunch basil washed with leaves torn off
  • 1.6 pounds chicken drumettes

Sauce

  • 1/3 cup soy sauce
  • 1/3 cup sesame oil
  • 1/3 cup rice cooking wine
  • 3 tablespoons sugar
  • 1 tablespoon pepper flakes

Instructions
 

  • Peel two bundles of garlic, no need to cut the garlic
  • Peel 3 inch piece of ginger and slice to discs
  • Make the sauce. Combine all sauce ingredients in a bowl and set aside.
  • Add 1 tablespoon oil to the wok (or non-stick pan) and heat for 20 seconds till hot. Add garlic and ginger and stir for 1 minute till aromatic. Add the chicken drumletts and stir for 6-8 minutes until the chicken is golden brown as in the picture. Keep stirring to avoid burning the garlic.
  • Give the sauce a good stir so the sugar disperses within the sauce, and pour over the chicken.
  • Turn heat to small and let simmer for 10 minutes covered flipping the chicken at 5 minutes so all sides brown. Then turn heat to medium and simmer with lid off for another 10 minutes, stirring actively with your spatula to avoid burning. The sauce should be turning shiny and condensing on the chicken as the liquid component evaporates.
  • Add the basil at the end, cover lid for 30 seconds to wilt the basil.
  • Pick out the chicken and basil (leave the leftover sauce, most of it should be condensed onto the chicken by now) and serve hot.