This recipe looks very easy and very good, I really want to make it.
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- 6 cloves garlic peeled
- 1 1/2 tablespoons soy sauce
- 1 lb chicken drumsticks
- 1 tablespoon baking soda to tenderize the chicken, optional
- 2 tablespoons dark sesame oil or toasted sesame oil
- 2- inch piece oldâ ginger peeled and cut into thin pieces
- 1 1/2 tablespoons dark sweet soy sauce (kecap manis)
- 1 1/2 tablespoons shaoxing wine
- a big bunch thai basil leaves
- Carbohydrate 26.5740000397109 g
- Cholesterol 1831.55982267053 mg
- Fat 592.576918838183 g
- Fiber 6.04799999433739 g
- Protein 103.895549729917 g
- Saturated Fat 360.771238352921 g
- Serving Size 1 1 recipe (1552g)
- Sodium 4325.20167510427 mg
- Sugar 20.5260000453735 g
- Trans Fat 43.4911053051629 g
- Calories 5766 calories
Step-by-step
- Cut the chicken into pieces and rub them with the baking soda.
- Set aside for 10 minutes before rinsing the chicken off with water.
- Make sure the baking soda is completely rinsed off.
- Pat dry the chicken pieces and set aside.
- Heat up a claypot on high heat and add the dark sesame oil.
- Add the ginger, garlic, and stir-fry until aromatic.
- Add in the chicken and do a few quick stirs.
- Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
- Cover the chicken and lower the heat and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken, dish out and serve immediately.
Originating in Jiangxi province before taking root in Taiwan, three-cup chicken historically relied on equal measures of rice wine, lard or sesame oil, and soy sauce. Modern adaptations frequently dilute these ratios, substituting thin sauce for dark sweet varieties or omitting the claypot entirely. Earthenware acts as a thermal regulator, retaining heat efficiently to reduce liquids without scorching the proteins. Treating poultry with an alkaline agent beforehand alters surface proteins to accelerate browning, though thorough rinsing remains mandatory to prevent metallic off-flavors.
The Chemical Function of Fats and Aromatics
Sesame oil contains robust sesamol compounds that degrade under excessive heat if introduced without aromatics. Slices of aged ginger and whole garlic cloves must render in the oil before the meat enters the vessel, building a foundational layer of flavor through lipid extraction. Sugars in the dark sweet soy sauce undergo rapid Maillard reactions upon contacting the hot ceramic base, thickening into a glossy glaze without requiring cornstarch binders.
Executing the Simmering Phase
Covering the pot traps liberated moisture, creating a closed environment where the Shaoxing wine penetrates the poultry fibers. Simmering must not exceed ten minutes or the lean meat tightens excessively. Fresh leaves added at the final moment wilt instantly from residual steam, releasing volatile essential oils that balance the heavy salinity of the reduction.
