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Sam Pui Kai (Three Cups Chicken)

1 kg chicken, chopped into fairly large pieces
100ml premium light soy sauce
100ml sesame oil
1 tbsp coarsely chopped garlic
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
100ml Shao Hsing Hua Tiau wine
1 red chilli, cut into slices for garnishing

1 tbsp sugar or to taste
1/2 tsp salt or to taste
100ml water

Season chicken with premium light soy sauce and set aside for 10–15 minutes. Fry garlic, ginger and half portion of spring onion in sesame oil till fragrant. Add chicken and fry for another 1–2 minutes. Pour in wine and add seasoning. Cook over medium low heat until it comes to a boil. Reduce the heat and simmer covered for 30 minutes, stirring occasionally. When the gravy has been reduced, add the rest of the spring onions. Dish out and serve with a sprinkling of sliced red chillies.

Thanks to Amy Beh
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