Three Cup Four Flavors Chicken 三杯四味雞We ended up eating (licking!) all of this savoury, perfectly balanced sweet and sour tender chicken dish all up just like that (and neglected the other dishes on the table!) This simple to prepare Three Bowls Four Flavors Chicken, or 三杯四味雞 is really out of this world!
William Mark's core food philosophy is 食不厭精, 妙在家常. We wanted to share this with our readers because what is food without philosophy, right?! Loving food is definitely a philosophy in it's own right. Plus we thought his philosophy very super cool! This two part proverb translates (roughly) thus: One is never tired of exquisiteness in food, Fine and special is no frills home cooking. Hey, we can totally agree with that!
Some of you may be interested to hear the original 'talk' wherein William Mark gives out this recipe and recounts the story about his daughter. It's actually an endorsement video for a soy sauce company but never mind. He's an interesting old guy and very dignified! So here's the link (in chinese only!):
The only thing we did different to his original recipe as spoken in the video was the addition of fresh sweet basil which we found added a really wonderful depth of flavor. Who knew that basil could be used to such effect in Chinese cuisine? This addition of basil is an idea taken from the original Three Cups Chicken which uses sesame oil instead of sugar and vinegar. Personally I love soy dishes kissed with aromatic vinegar so this easy Three Cups Four Flavors Chicken dish was perfectly for me. Seriously, seriously yummilicious! You have to try it!
|Sweet Basil, fresh from the wet market|
Three Cup Four Flavors Chicken Recipe 三杯四味雞
1 cup Shao Hsing rice wine
1 cup light soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 tsp potato starch (or cornstarch)
1 chicken, bone in, cut to sections (or 12 chicken wings, cut to sections)
2 tbsp oil
3 spring onions, white part only, cut to 1" lengths
10 sweet basil leaves
Mix together wine, soy sauce, vinegar and sugar. Add 3 tbsp of this mixture and the starch to the chicken, stir throughly and let marinate for 10 minutes. Add oil to hot wok, then stir fry chicken over medium heat until 50% cooked and the skin is golden brown. Pour in the rest of the mixture, add spring onions and half of the sweet basil leaves. When it boils, turn down to a simmer and cook covered for 15 minutes. Garnish with the rest of your sweet basil and serve hot.
Tip: You can easily adjust this recipe for any amount of meat you want to use. Just keep the basic principle of three equal portions for the wine, soy sauce and vinegar/sugar.
Tip: Cooking a braised dish like this works really well in a Chinese Clay Pot , the flavor is really improved!
More Savory Meat Recipes at The Hong Kong Cookery:
Chinese Spiced Beef Shin 滷牛腱
Lion's Head Meatball 紅燒獅子頭
Chinese Red Cooked Pork 紅燒肉