Sam Pui Kai ~ 3-cup chicken

The traditional Sam Pui Kai {three cups chicken} uses equal amount of sesame oil, soy sauce and wine. When coxiella of kc cooked a healthier version of sam pui kai which she adapted from Amy Beh @kuali, I jumped at the chance to try it. My whole kitchen smelled wonderful when cooking this dish.

Ingredients
1 kg chicken, chopped into fairly large pieces
1 Tbsp onion oil
1 Tbsp premium light soy sauce

50 ml sesame oil
1 Tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
2 fresh red chillies (deseeded)


Seasoning
1 Tbsp dark soya sauce
3-4 Tbsp premium light soy sauce
100ml Shao Hsing Hua Tiau wine
1 Tbsp sugar or to taste
½ tsp salt or to taste

Method
1. Marinate chicken with onion oil and 1 tbsp soy sauce for at a few hours.

2. Fry garlic, ginger, half portion of spring onion and chillies in sesame oil till fragrant. Add chicken and fry for another 1–2 minutes. Pour in seasoning ingredients except salt. Cook over medium low heat until it comes to a boil.

3. Reduce the heat and simmer covered for 30 mins stirring occasionally. Add 50ml water if gravy dries up too quickly.

4. When the gravy has reduced, add the rest of the spring onions. Season with salt.


Note
This is the soy sauce I used. Even though I did not add salt and used only 4 tbsp of soy with the seasoning, my dish was quite salty. Different brands of soy sauce have different level of salt, please adjust accordingly






Recipe : coxiella @kitchencaper (adapted)