3 CUP CHICKEN RECIPE RECIPES

Name: Three-Cup Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons sesame oil; 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12; 12 cloves of garlic, peeled; 4 whole scallions, trimmed and cut into 1-inch pieces; 3 dried red peppers or 1 teaspoon red-pepper flakes; 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces; 1 tablespoon unrefined or light brown sugar; 1/2 cup rice wine; 1/4 cup light soy sauce; 2 cups fresh Thai basil leaves or regular basil leaves

THREE-CUP CHICKEN RECIPE - NYT COOKING

Three-Cup Chicken Recipe - NYT Cooking image

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. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. “If you actually cook it that way,” says Eddie Huang, the Taiwanese-American chef who inspired the television program “Fresh Off the Boat,” “you’ll be in trouble.”) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Provided by Sam Sifton

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Steps:

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.
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.
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.
Turn off the heat, add the basil and stir to combine. Serve with white rice.

Nutrition Facts : @context http//schema.org, Calories 673, UnsaturatedFatContent 32 grams, CarbohydrateContent 10 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 12 grams, SodiumContent 764 milligrams, SugarContent 3 grams, TransFatContent 0 grams

THREE-CUP CHICKEN RECIPE - CHINESE.FOOD.COM

Three-Cup Chicken Recipe - Chinese.Food.com image

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallion

Steps:

Heat up the sesame oil in a wok or a large skillet on high heat.
Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
Add the chicken pieces and cook until it's white in color, about 5 minutes.
Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
Bring to a boil, then turn down the heat to low.
Let cook, uncovered, until sauce thickens, about 30 minutes.
Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
Serve over steamed rice.

Nutrition Facts : Calories 668.4, FatContent 39.5, SaturatedFatContent 8.7, CholesterolContent 145.3, SodiumContent 1491.2, CarbohydrateContent 20.3, FiberContent 1.7, SugarContent 10.8, ProteinContent 52.2

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