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Three-Cup Chicken | Cooking Club Co.

Three-Cup Chicken – 三杯鸡


for 2 to 3 servings


Difficulty level


Main ingredients

  • 2 chicken whole legs
  • ¼ cup sesame oil
  • ¼ cup light soy sauce
  • ¼ cup Shaoxing wine or rice wine (optional)
  • 40 g ginger, thinly sliced
  • 10 cloves garlic, lightly crushed
  • 2 hot chilli peppers, chopped
  • 1 red onion, chopped
  • A handful of Thai sweet basil
  • 2 tbsp brown sugar



  • Some salt
  • Some white pepper



  • Fresh Thai sweet basil


  1. Season chicken with salt and pepper on both sides.
  2. On medium-high heat, cook chicken for 3 minutes each side or until lightly browned.
  3. Remove from heat and chop chicken into bite size.
  4. Heat frying pan on medium-low.
  5. Add sesame oil and ginger. Stir-fry for 2-3 minutes or until aromatic.
  6. Add garlic and chillies. Stir-fry for another 1-2 minutes.
  7. Add chicken and soy sauce. Stir until well coated.
  8. Add Shaoxing wine. Stir-fry and simmer for about 1-2 minutes.
  9. Add brown sugar. Stir until well mixed.
  10. Cover and simmer for 4-5 minutes or until chicken is cooked.
  11. Uncover and cook for 1-2 minutes to reduce the sauce. Set aside.
  12. Heat up claypot on medium-low.
  13. Add onion and half of the Thai sweet basil. Stir-fry for about a minute.
  14. Add chicken. Stir until well mixed.
  15. Top with the other half of Thai sweet basil.
  16. Off the heat and cover.
  17. Let steam for 1 minute.
  18. Good to serve with white rice. Enjoy!

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