When looking through Pinterest this recipe seemed to be very popular. What put me off from cooking it was the fact that it required drumsticks. I’m not a fan of cooking chicken on the bone – the only reason being that it’s difficult to eat – although I learnt from Masterchef recently that it helps with flavour or something!
Anyway, Tom took on the challenge but decided to adapt it (we clearly come from the same family in terms of some of our thought patterns). Tom’s recipe for Three Cup Chicken can be found here.
This is what Thomas has to say about his dish:
Because of the price of sesame oil I decided to make my own using sesame seeds and canola oil. I roasted the seeds on a baking tray at 180 (Celcius) for about 10 minutes.
While the seeds were roasting I heated oil in a pan (4 parts oil to 1 part seeds) and then added the browned seeds to the oil. The longer you roast them the darker the oil will become and the stronger the flavour. Continue to heat and stir the mixture. Remove it from heat, cool, and then blend the mixture.
I used chicken breasts as opposed to drumsticks, and plain basil as opposed to the spicier Thai basil. I then served it on a mixture of salad leaves. The dish was well received by all.