Three-Cup Chicken

Let's Cook

1. Step 1.

   Using a cleaver, cut the chicken wing portions in half across the bones. Place the heel of the cleaver blade at the midpoint of one wing, grasp the knife firmly where the handle meets the blade, raise it, and bring it down forcefully in one chop to cut through the bones. Repeat with the remaining wings. If you cannot cut the wings, leave them whole and add 1–2 extra minutes of cooking time at each stage.

2. Step 2.

   Place the flat side of a knife on the white parts of the green onion segments and, using the heel of your opposite palm, press or gently pound the knife to smash the onion.

3. Step 3.

   Preheat a wok over high heat until wisps of smoke rise from the surface. Add ½ cup of the vegetable oil and heat for about 30 seconds, or until it starts to shimmer. Alternatively, use a deep fryer. Fry the wing pieces in two batches for 3 to 4 minutes per batch, or until the edges of the skin are golden to caramel color. Gently turn the pieces occasionally to ensure even frying. Strain the wings and set aside. Carefully pour out the oil into a heatproof container to cool before disposing. Rinse the wok and dry it with a towel.

4. Step 4.

   Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil, the smashed green onions, ginger slices, and garlic cloves, and stir-fry for about 10 seconds to release the aromas. Add the fried chicken pieces and stir-fry for a few seconds to combine.

5. Step 5.

   Add the sesame oil, soy sauce, Shaoxing wine (or dry Marsala), and rock sugar (or brown sugar) to the wok. Stir-fry to combine well; the sauce will bubble vigorously. Continue to stir and toss for 1 to 2 minutes, until the chicken and sauce look well integrated.

6. Step 6.

   Reduce the heat to medium and simmer for about 2 minutes more, or until the sauce has reduced to about 2 tablespoons and looks like a glaze. Add the roughly chopped basil and toss again. Serve immediately with steamed rice.