The dish derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine (usually mijiu although it may be mixed with Shaoxing jiu), and sesame oil are added. Lin Shangquan, a famous chef in Taiwan, believes that the traditional recipe called for a cup each of soy sauce, sesame oil, and sugar, with added ginger and basil. I didn't follow the 3 cup theory... i used only 1 cup of the wine, 1/2 cup of the soya sauce, 3 tblsp of seseme oil...
This dish is commonly found in Zi char, rest, food malls but 90% are just selling it for the sake of it. Dad and my fav is from a HK rest. TASTY!!! and asking for more but the portion is very small...
Decided to try out my own version and the important ingredient that made up this is BASIL... one flavour that you either LOVE or reject it and i managed to find it in ntuc.. and i got chicken in my fridge.. so decided to try it.. i didn't really follow the 3 cup instruction cause it be too oily for me... and i fried the chicken before simmering it.. it tasted even better then just marinating it.
Picky Mr sim give the green light that i can improve more on this dish again.... so you know what it mean.... * cheeky smile*
This dish is commonly found in Zi char, rest, food malls but 90% are just selling it for the sake of it. Dad and my fav is from a HK rest. TASTY!!! and asking for more but the portion is very small...
Decided to try out my own version and the important ingredient that made up this is BASIL... one flavour that you either LOVE or reject it and i managed to find it in ntuc.. and i got chicken in my fridge.. so decided to try it.. i didn't really follow the 3 cup instruction cause it be too oily for me... and i fried the chicken before simmering it.. it tasted even better then just marinating it.
Picky Mr sim give the green light that i can improve more on this dish again.... so you know what it mean.... * cheeky smile*
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