Verdict: Win

One of D. Lu's faves. I didn't have a whole chicken, so I used chicken winglets. It was tasty, but I think next time I'll let it simmer on low (rather than medium) for longer to allow the meat to soak up the flavor, but still remain tender. I added 4 Thai chili bird peppers and I loved the hint of spiciness it added.

Three Cup Chicken (San Bei Ji) from Appetite for China
Yield: Serves 4

1/2 cup sesame oil, divided in half
1 whole 2 to 2 1/2 pound chicken, chopped to bite-sized pieces
10 cloves garlic, chopped
10 pieces thinly sliced ginger
1/2 cup light soy sauce
1/2 cup white rice wine
2 tablespoons white sugar
2 cups fresh Thai or oriental basil

Heat 1/4 cup of the sesame oil in a large wok or clay pot. Stir-fry chicken pieces until lightly brown and crisp on the outside, about 2 to 3 minutes. Add garlic and ginger and stir-fry for another minute.

Pour in remaining 1/4 cup sesame oil, soy sauce, and rice wine. Reduce heat to medium-low, cover, and let simmer for 10 minutes.

After 10 minutes, stir in white sugar. Stir in Thai basil and simmer another 3 minutes. Remove from heat and serve with rice.


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