Wednesday, October 21, 2009


With my mum & nephew in town, I went surfing for something interested to try out & decided on this recipe from Baking Mum. And in order to explain why this dish was called 三杯鸡, I went online to locate the story behind this dish & found out that there r many versions on the origins of 三杯鸡. However, the name was derives from the 3 cups of sauces required – soy sauce, rice wine & sesame oil. Even though it does not really required 1 cup each. But I decided that this is d best way to explained to 2 toddlers.

End result - both MIL & mum commented that more wine shd be added.


  • 800g boneless ckn thigh
  • 10 slices ginger
  • 15 cloves garlic
  • 2 stalk spring onions (cut into 2 inch pieces)
  • Branch of basil leaves


  • 45 ml sesame oil
  • 45 ml light soy sauce
  • ¼ cup Chinese cooking wine + 2-3tbsp for serving
  • 1½ tbsp sugar (can change depending on 1 preference of sweetness)
  • 1½ tbsp mirin
  • 1½ tsp cinnamons
  • ¼ tsp five spice powder
  • 1 tbsp tomato ketchup
  • 1 tbsp apple vinegar
  1. Place ginger, spring onions, chilli at d bottom of a pot.

  2. Place chkn piece on top be4 pouring all the seasonings ingredients into d pot.

  3. Cook chicken uncovered for abt 15 mins over high heat.

  4. Add in bunch of basil, cover pot & continue to cook until sauce thickens. D thickness of d sauce r dependable on individual’s preference. Turn off fire once that right thickness is reached.

  5. Sprinkle more wines into d pot & stir well be4 serving.

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