Taiwanese Three Cups Chicken

Basically, the name of this recipe is chicken simmered in the three equal parts of sesame oil, soy sauce, and rice wine. Asian cuisines share the same basic seasoning, such as ginger, garlic, soy sauce, rice wine and sweetening with honey or brown sugar. The Philippine cuisine has Adobo. The Japanese cuisine has eggs cooked in soy sauce. The Chinese cuisine has chicken cooked in soy sauce. The Vietnamese cuisine has pork and egg simmered in coconut juice. The three cup chicken recipe is interesting because it reminds me of all the recipes from different Asian cuisines. I think cooking should always be fun and creative. There is no right or wrong way to prepare a meal and the simplest way to create a recipe is only the best way to start. The authentic three cups chicken recipe uses black sesame oil and fresh basil for intense flavor. I had eggs to the dish for my own taste. With this combination, I will get all the Asian cuisines in one pot. The earthenware pot is the best cookware to use for making this authentic Taiwanese dish, but the wok will do the job.

Ingredients:
1 1/2 lbs chicken thighbones, skinless, cut into chunks
2 tbs coconut oil
5 hard-boiled eggs
7 fresh gingers, sliced
7 cloves garlic, slightly bruised
1/4 tsp black pepper
3 green onions, cut into 3 inch lengths
3 dried hot chilies
1 cup of fresh basil
Simmering liquid:
1/4 cup black sesame oil
1/4 cup rice wine
1/4 cup light soy sauce
3 tbs sugar

Directions:
In a bowl, mix all the simmering liquid ingredients and set aside.
In a large clay pot over medium heat, heat some oil and brown chicken.

 When chicken is browned, add gingers, garlic, black pepper, and hot chilies.

 Stir for 3 minutes until fragrant. Add hard-boiled eggs and the simmering liquid.

Cover and turn the heat to low and cook for 20 minutes. Add green onions. Stir for a few minutes. Before serving, add fresh basil and cilantro. Serving brown rice will complete this healthy dish.