Taiwanese 3 Cup Chicken (Samg Bui Gai)

So apparently the '3 cups' in 3 cups chicken is in reference to the quantity of soya sauce, Chinese cooking wine and sesame oil in the dish. Unless you're cooking a banquet for 100 people you just need 1 tablespoon each. Though '3 tablespoon chicken' doesn't quite have the same ring to it does it?

This was super quick to make and it was ready to eat before my rice even finish cooking. So I had to wait around smelling this aromatic dish. Not good on a hungry belly.

Ingredients:

3 Cups Chicken

• 4 chicken thigh fillets (approx 500g)
• 1 red onion, choppped
• 1 red capsicum, chopped
• 2 cloves of garlic, chopped
• 1 tsp of chopped ginger 
• red chillies
• Thai basil leaves
• spring onion
• 1 tbsp soya sauce
• 1 tbsp Chinese cooking wine
• 1 tbsp sesame oil
• 1–2 tspn cornstarch
• 1 tbsp peanut/vegetable oil

Directions:

• cut up chicken to bite size, I removed the excess fatty bits
• add cornstarch, soya sauce, cooking wine, sesame oil, ginger and garlic to chicken and mix well
• heat oil in pan/wok on medium heat
• add chopped onion and cook for a little til soften
• add chicken mixture and leave it don't stir for a few minutes
• add chopped red capsicum to pan and stir to make sure the other side of the chicken is cooked
• add red chilies, spring oil and Thai basil leaves a few minutes before serving
• the cornstarch in the marinate would thicken to a nice sauce.

Served hot with white Jasmine rice. yummm