This is one of our favourite dishes at Chinese restaurants. I have been meaning to try this recipe for ages. A recent article by Smell and Taste Are my Memory prompted me to try it. I believe the dish was so named because of the three seasoning sauces used - chinese cooking wine, sesame oil and light soy sauce.
3 Cups Chicken
Chicken thigh fillets or chicken pieces (cut to bite-size)
(Marinade chicken with Soya sauces – light and dark, Sesame oil, salt, pepper and sugar).
5 cloves of garlic
5 slices of Ginger
Shallots/spring onions – cut into short lengths
Thai basil leaves
Red/yellow peppers (capsicums) – cut to bite-size pieces.
5 tablespoons of Shaoxing wine (Chinese cooking wine)
4 tablespoons Sesame oil
4 tablespoons Soya sauce
1. Marinade the chicken with the seasoning as outlined above. Leave aside for 1 hour or more.
2. Heat oil in a casserole pot. When oil is hot, add the garlic and ginger. Fry till fragrant.
3. Add chicken meat and shallots into the pot, and brown the meat.
4. When meat is brown, add the chinese cooking wine, soya sauce and water. Bring to boil, then reduce the heat and simmer, with lid closed for about 20 minutes until meat is cooked.
5. Add the peppers. If there is still too much liquid in the pot, then leave lid off and boil to reduce.
6. When there is less liquid in the pot, add the sesame oil and basil leaves.
7. Garnish with coriander leaves (optional).
8. Serve with hot steaming white rice.