Three Cup Chicken
Oct 1, 2020 3:27:40 GMT -5
Post by bloodbought on Oct 1, 2020 3:27:40 GMT -5
THREE CUP CHICKEN
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 6
Three Cup Chicken – a classic Chinese staple! Tender chicken cooked in a sweet and savory glaze made with sesame oil, soy sauce and Shaoxing wine. Skip the restaurant and make your own at home.
INGREDIENTS
2 lb chicken thighs boneless and skinless, cut into bite size pieces
1 tbsp baking soda
2 tbsp toasted sesame oil
1 tbsp fresh ginger minced
8 cloves garlic halved
1 tbsp cornstarch
1 tbsp water
1 bunch Thai basil leaves
Sauce
1/4 cup shaoxing wine
1/4 cup soy sauce
1 tbsp dark soy sauce
t tbsp brown sugar
1 tbsp toasted sesame oil
INSTRUCTIONS
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.
RECIPE NOTES
This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
link
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 6
Three Cup Chicken – a classic Chinese staple! Tender chicken cooked in a sweet and savory glaze made with sesame oil, soy sauce and Shaoxing wine. Skip the restaurant and make your own at home.
INGREDIENTS
2 lb chicken thighs boneless and skinless, cut into bite size pieces
1 tbsp baking soda
2 tbsp toasted sesame oil
1 tbsp fresh ginger minced
8 cloves garlic halved
1 tbsp cornstarch
1 tbsp water
1 bunch Thai basil leaves
Sauce
1/4 cup shaoxing wine
1/4 cup soy sauce
1 tbsp dark soy sauce
t tbsp brown sugar
1 tbsp toasted sesame oil
INSTRUCTIONS
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.
RECIPE NOTES
This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
link