TAIWANESE THREE CUP CHICKEN 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

TAIWANESE THREE CUP CHICKEN - MARION'S KITCHEN

Taiwanese Three Cup Chicken - Marion's Kitchen image

Listen up: you need this Taiwanese sesame chicken stir-fry on your radar, stat! This one is gloriously sticky and savoury, and only takes minutes to cook (hello, midweek meal!). Feel free to switch out the cooking wine for chicken stock if you’re needing an alcohol-free version.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 13

Ingredients

2 tbsp sesame oil
800g (1.7 lb) chicken thighs, cut into bite-sized pieces
5cm (about 2 inch) piece ginger, peeled and finely julienned
6 garlic cloves, halved
5 large dried red chillies, cut into bite-sized pieces
2 tsp cornflour (cornstarch) mixed 2 tsp water
½ cup Thai basil leaves (alternatively use Italian basil)
steamed rice to serve
Stir-fry sauce:
3 tbsp shaoxing
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp brown sugar

Steps:

For the stir-fry sauce, mix all the ingredients in a small bowl. Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes. Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.

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