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Three-Cup Chicken

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use

American30 minmedium4 servings
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Three-Cup Chicken

Ingredients

  • 3 tablespoon ssesame oil
  • 12-to-3-inch piece of ginger, peeled and slice d into coins, approximately 12
  • 12 clove sof garlic, peeled
  • 4 whole scallions, trimmed and cut into 1-inch piece s
  • 3 dried red peppers or 1 teaspoon red-pepper flakes
  • 2 pound schicken thighs, boneless or bone-in, cut into bite-size piece s
  • 1 tablespoon unrefined or light brown sugar
  • 1/2 cup rice wine
  • 1/4 cup light soy sauce
  • 2 cup sfresh Thai basil leaves or regular basil leaves

Instructions

  1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine. Serve with white rice.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.