三杯雞 (Three Cup Chicken)

This is my mom's take on San-Bei-Ji, which is a traditional Taiwanese dish. The three cups called for are sesame oil, rice wine, and soy sauce. Limited resources means this recipe is a little less traditional, but definitely just as delicious.

Ingredients:
12-14 chicken legs (Chop large ones into smaller pieces as necessary)
10 large shiitake mushrooms, stems off and halved
3 stalks green onions
6 cloves of garlic, minced
4-5 thin slices of ginger, skin off and julienned
1/8 cup vegetable oil, 1/8 cup sesame oil
1/2 a beer
3/4 cup soy sauce
2 tsp sugar


Chop off the base the green onion; julienne the white section of the green onion, and chop the green section into large pieces, about 1 inch long.


Heat both oils over medium high in a large pan. Once the oil is hot, add in the green onion whites, garlic, and ginger.


When the spices have released their flavor, add in the chicken. After letting cook for a minute, add in the soy sauce, beer, and sugar. Stir thoroughly, and reduce heat to medium low.


Stew for fifteen minutes.


Bring the heat back up to high, and wait for the liquid to reduce (approximately ten minutes). Add in the mushrooms and the green onion greens, and let sit for an additional 2 minutes. Serve with steamed white rice. (Serves 6-8.)