Three-Cup Chicken

1. 1

   Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.

2. 2

   Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.

3. 3

   Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear.

4. 4

   Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.

5. 5

   Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.

6. 6

   There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.

No additional tips available.