China: Three Cup Chicken (SAN BEI JI)

CLICK HERE FOR THE RECIPE I USED

There were several recipes that caught my eye when looking for something from China but this one appealed to me the most and gave me an excuse to try dark soy sauce.

I wasn't able to find Thai Basil so I had to substitute in scallions (as recommended by the recipe's author) and I don't think I missed out on much. The flavor was out of this world! Very savory. The dark soy sauce added a depth and oomph that went beyond regular soy sauce's capabilities. The wings were so so flavorful. Yum!!!!

I ate them with jasmine rice because I felt the stickier starchiness of jasmine rice would work best with the wings. And it was terrific. I also tossed some fresh scallions over top, for extra crunch, and would do it again.

I will make this again, for sure.