I’ve requested Roland to use Sanbeiji method (simplified Chinese: 三杯鸡; or literally known as “three-cup chicken”) to cook this dish. Instead of using chicken, I asked him to use my favourite variety of mushrooms instead. Three cup chicken originated from Jiangxi province and is a specialty of Ningdu. The dish is also commonly found in Taiwan.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia.
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on behalf of Spice N’ Pans
Serves 4 – 5 pax
3 slices of ginger
5 cloves of chopped garlic
140g of fresh button mushrooms
140g of fresh shitake mushrooms
140g of enoki mushrooms
1/4 cup of water
2 stalks of spring onion
A small handful of Thai basil leaves
3 tablespoons of premium dark soy sauce
3 tablespoons of Chinese cooking wine aka Shaoxing Huatiao wine
1/2 teaspoon of sugar
A few dashes of white pepper
2 tablespoons of sesame oil
1/2 teaspoon of salt
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Cast iron wok https://amzn.to/2IG5wng
Cooking oil https://amzn.to/2JPC8uN
Dark & light soy sauce https://amzn.to/2QagWCg
Oyster sauce https://amzn.to/2OCmwQS
Chinese cooking wine https://amzn.to/2RqqTgx
Sesame oil https://amzn.to/2OAmVn4
If you like this recipe, you might like these too:
Secret Recipe For The Best Sesame Oil Chicken 麻油鸡
Easy Chinese 30 Minute Recipe: Three Cup Chicken 三杯鸡
Super Easy Chicken Satay 香茅鸡肉沙爹
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