3 Cup Chicken Food

THREE CUP CHICKEN (三杯鸡)

Steps:

• Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
• Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
• Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
• Add the basil leaves and stir well with the chicken, dish out and serve immediately.

THREE CUP CHICKEN (三杯鸡)

Steps:

• In a 12" heavy-bottomed wide skillet (*Footnote 2) heat the sesame oil over low heat and add the ginger. Slowly fry the ginger until it begins to brown and curl on the edges, about 10 minutes.
• Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
• Turn the heat up to a medium-low (be careful not to turn the heat too high or the sesame oil will burn and become bitter). Move all the aromatics to the side of the pan and add the chicken in a single layer. Rearrange the aromatics on top of the chicken to prevent from burning, if needed. If you have trouble fitting all the chicken, you can remove the aromatics and add them back later.
• Cook the chicken, undisturbed, until lightly browned, 5 to 7 minutes. Flip the chicken and cook until browned on the other side, another 5 to 7 minutes.
• Add the Shaoxing wine and use a wooden spatula to scrape any brown bits off the bottom of the pan. Add back the aromatics if you removed them previously. Gently stir everything together.
• Add the soy sauce and sugar and stir again to coat all the chicken pieces.
• Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes. Stir and toss occasionally to coat the chicken and check on the consistency of the sauce.
• After 40 minutes, remove the lid. The sauce should have thickened and coated the chicken very well. If the sauce is still watery, cook uncovered for a few more minutes. Stir frequently to prevent sticking.
• Add the basil. Stir and cook for another 2 minutes or so. Once the sauce is thick and glossy, transfer the chicken to a big serving plate.
• Serve hot over steamed rice as a main dish.

THREE-CUP CHICKEN

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.

THREE CUP CHICKEN (SAN BEI JI, 三杯鸡)

Steps:

• Blanch chicken chunks in hot water then drain well.
• Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.
• Stir in drained chicken. Fry for 1 minute or so.
• Add rice wine, light soy sauce, dark soy sauce, and rock sugar.
• Cover the wok with a lid (keep medium heat). Cook for about 5 minutes.
• Put in bell pepper and scallions, then cover and cook for a further 2 minutes.
• Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.
• Turn off the heat. Stir in the remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.
• Dish out and serve with plain rice.

THREE-CUP CHICKEN

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.

THREE CUP CHICKEN

Steps:

• Cut the wings into three sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.
• Rehydrate the mushrooms in warm tap water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.
• In a heavy-bottomed pot over medium-high heat, add the oil, ginger slices, garlic, chiles and white sections of the green onions. Stir fry until aromatic and beginning to soften, about 2 minutes.
• Move the aromatics to one side of the pan and add the chicken pieces in a single layer, working in batches if necessary. Cook each piece of chicken until golden brown on all sides, turning occasionally. If the aromatics start to get too dark, remove them to a small plate and reserve.
• When the chicken is golden, add the rice wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Bring to a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring occasionally so all the pieces get color and flavor.
• If the cooking liquid is thin, remove the lid, raise the heat to medium and allow the sauce to reduce. Stir frequently to prevent burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has reduced to a rich glaze, taste and adjust the seasonings if necessary. Garnish with the green onion tops and Thai basil if using. Serve immediately.

THREE CUP CHICKEN WITH GARLIC SPINACH

Steps:

• For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.
• For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
• Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
• For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
• When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

THREE CUPS CHICKEN- HOW TO COOK THE AUTHENTIC WAY

Steps:

• Cut the chicken into large pieces.
• Heat up 1 tablespoon of vegetable oil in a wok to saute ginger, garlic and dried chili..
• Add the chicken and pan-fried until slightly brown.
• Add the remaining ingredients except the basil. Cover and simmer for 20 minutes..
• When the gravy is nearly dry and the surface of the chicken becomes glossy, add the basil. Cook until the basil start to wilt. Dish out and serve.

3 CUP CHICKEN RECIPE

Steps:

• Cut the chicken into pieces and rub them with the baking soda. (*this is optional but will make the chicken more tender).
• Set aside for 10 minutes before rinsing the chicken off with water.
• Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
• Mix all the sauce ingredients. Set aside.
• Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quick. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.
• Keep it on med-low heat, otherwise, the meat will be tough.TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.
• After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.
• Cover the pan and let it boil. Turn down the heat to low to cook down the sauce.
• Let it cook, uncovered, until sauce thickens, about 20-30 minutes.
• Once the sauce is reduced, we're almost done.
• Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.
• Transfer to a serving bowl and serve hot over steamed rice.

THREE CUP CHICKEN

Steps:

• Prep Chicken: Toss the chicken pieces together with the baking soda and set aside for 10 minutes. Rinse the chicken with water to wash away the baking soda. Pat dry the chicken with paper towels.
• Make the Sauce: In a small bowl, mix the sauce ingredients; shaoxing wine, soy sauce, dark soy sauce and brown sugar, don't add the sesame oil yet.
• Cook: Add the two tbsp of sesame oil to a wok and heat over high medium-high heat. Add the garlic and ginger and cook for about a minute until aromatic. Add in the chicken and toss. Stir fry the chicken for about 4 minutes or until no longer pink and starts to lightly brown.
• Thicken: Pour the sauce over the chicken and reduce the heat to medium. Cover with a lid and cook for 10 minutes. Make a slurry with the cornstarch and water and add to the wok and stir. The sauce should thicken almost immediately. Drizzle the remaining tbsp of sesame oil over the chicken.
• Finish & Serve: Add the basil leaves and stir well with the chicken. Serve immediately over cooked rice.

TAIWANESE-STYLE THREE CUP CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• Start by putting the sesame oil, vegetable oil, ginger, garlic, and red chili into your wok over medium heat. Let the aromatics infuse the oil for a couple minutes.
• Then turn up the heat to high, and add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add 1/4 cup warm water, ¼ cup Shaoxing wine, dark soy sauce (2-5 teaspoons, depending on how dark you'd like the dish to be), 1 1/2 tablespoons light soy sauce, and 2 teaspoons sugar.
• Stir and cover the wok. Turn the heat down to medium and simmer for 15 minutes to cook the chicken through (cook for 20 minutes if you want the chicken to be more tender).
• Then remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.
• Throw in your Thai basil and/or scallions and fry another minute until it's wilted. Serve!

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• Place chicken in a saucepan.
• Pour oil, soy sauce, and wine over chicken; bring to a boil.
• Reduce heat; cover and simmer until chicken is tender, approximately 40 minutes.

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
• Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
• Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
• Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
• Stir in the basil and remove from heat. Serve immediately with the rice.

TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE

Steps:

• Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
• Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
• Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.