Wednesday 2 March 2011


Chinese Braised Chicken/Kinesisk Braiseret kyllinge/三杯鸡

Serves 4

Preparation & Cooking Time: 30 minutes

- 8 chicken drumsticks (or you can use any chicken meat you like)
- 5 slices of ginger
- 4 cloves garlic chopped
- 1 leek white portion sliced or 1 stalk spring onion chopped (optional)
- 2 TBS cooking oil
- 2 TBS Chinese light soya sauce
- 2 TBS Chinese dark soya sauce
- 2 TBS Chinese Sesame oil
- 2 TBS Shaoxing wine
- 2-3 carrots loosely chopped (optional)
- 2 TBS oatmeal ground into flour (to thicken the sauce)
- 500ml water
- Pepper

1. Heat frying pan or wok with cooking oil and fry ginger, garlic until fragrant.

2. Add spring onions or leek and fry until fragrant.

3. Add chicken and do a few quick stirs.

4. Add dark soya sauce, light soya sauce, sesame oil, shaoxing wine and pepper and quick stir to coat the chicken.

5. Add water and carrots, cover lid and bring to boil.

6. Once water starts boiling, immediately reduce heat (no. 3 on my stove) and simmer for 15 minutes.

7. Meanwhile, grind oatmeal and add a little water to mix well. Mix in oatmeal mixture and stir for a minute or until sauce/soup thicken.

8. Serve with rice.

Pressure Cooking Method:
Add all ingredients, cover lid and once pressure cooker reaches pressure according to your cooker, let it cook for 6-8 minutes (for me: no. 2 setting on pressure cooker and no. 2 on stove) .
Can also add in tofu if you like.

Additional Information:
The Taiwanese call this dish "3-cup chicken", because it uses the same proportion of dark soya sauce, sesame oil and shaoxing wine, but I like to add the light soya sauce as well.

Traditionally, carrots is not added as Chinese usually have separate dishes for meat, vegetables and soup. But in the modern life, one-pot dish is popular because it is convenient. I like to add carrots into this dish, as it makes it a more complete meal. Usually while I cook my rice to go with this dish, I also steam some vegetables such as broccoli or french beans on top of the rice cooker.

You don't have to add all the water or all the oatmeal flour, depending on how thick you want the sauce to be. If you add too much water, you can eiter let it evaporates or add more oatmeal flour to thicken it. Personally I like my dish to be a little more like a thick soup, thus I add the amount of water recommended in the recipe.

This is very similiar to Chinese confinement food. The only difference is to add more ginger and exclude the carrots.

Joshua enjoyed it and ate one full drumstick and a full bowl with rice this evening.

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