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Three-Cup Chicken Sauce

  • Black Bean Sauce 20 ml
  • Rice Wine 20 ml
  • Zhenjiang Vinegar 20 ml
  • Sugar 12 g
  • Salt

Three-Cup Chicken NoChicken Chunks

  • Ginger, sliced 10 g
  • Garlic (whole cloves) 30 g
  • Shallots (whole) 45 g
  • Onion, cut into wedges 60 g
  • Fresh Basil Leaves 8 g
  1. Three-Cup Chicken Sauce

    • Stir together all the Three-Cup Chicken sauce ingredients and set aside.
  2. Three-Cup Chicken NoChicken Chunks

    • Boil the NoChicken Chunks and then remove from water, pan-fry in oil until fragrant and golden and set aside.
    • Briefly fry the garlic, shallots and onion in oil and set aside.
    • Stir-fry the ginger slices, garlic, shallots, onion, red chillies, and NoChicken Chunks in oil, add the Three-Cup Chicken Sauce and stir-fry until fragrant.
    • Add fresh basil and lightly stir-fry.