Three-Cup Chicken
Updated May 1, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons sesame oil
- 12-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12cloves of garlic, peeled
- 4whole scallions, trimmed and cut into 1-inch pieces
- 3dried red peppers or 1 teaspoon red-pepper flakes
- 2pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1tablespoon unrefined or light brown sugar
- ½cup rice wine
- ¼cup light soy sauce
- 2cups fresh Thai basil leaves or regular basil leaves
Nutritional analysis per serving (4 servings)
673 calories; 48 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 764 milligrams sodium
Note: 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.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Turn off the heat, add the basil and stir to combine. Serve with white rice.
Private Notes
Comments
I made this exactly as the recipe instructs (because that's how I cook; try it as written first and then "riff" later if I feel it's merited) and it was superb. I brought it to a Lunar New Year party and some Taiwanese guests tried it and then bogarted the whole pot because they said it was authentic and delicious. The key is dark meat, they said. Try not to use boned chicken thighs because boning the thighs yourself ensures a fresher tasting dish.
Just made this with 2 lbs. boneless skinless thighs. Julienned the ginger; removed that and whole garlic before stir-frying chicken in 3 batches. This kept it from steaming. Then returned all the chicken along with the ginger and garlic to the wok, added the sugar, and magic happened. Added a bit of corn starch in water to thicken the sauce. Saved the scallions for the final moments, along with the Thai basil. Excellent with jasmine rice and green beans tossed with hoisin.
This was excellent, although I made the following changes:
1. Do NOT use TOASTED sesame oil, that's a seasoning; use any light oil instead.
2. Slice ginger about 1/6” thick
3. Use 8 thin scallions or 4 fat ones.
4. Use 4 dried Japanese red peppers.
5. Cook chicken 15 minutes; brown well.
6. Use any brown sugar.
7. Use Mirin rice wine.
8. Use any type soy sauce.
9. Use 1 cup of chopped fresh basil.
10. Cook sauce until very thick and coats chicken.
Made this exactly as described. Quite easy to do and tasty when done
I cooked as described, except – – the first 2 tablespoons of oil were peanut oil – then 1 TB of sesame with the chicken – and I used an extra tablespoon of sesame oil at the end. Added a chopped red pepper with the chicken. Used Aji Marin rice wine. Added about 1 teaspoon of corn starch at the end before the basil.
Rice wine is a criminally broad term in this case as there are many, many versions of "rice wine" broken down by country and perhaps even region. While your mind may go to the obvious (i.e. Sake or Mirin) bear in mind this is a Taiwanese recipe so one should be thinking Michiu or its much more available Chinese counterpart Shaoxing. The flavor profile will be entirely different if you use a Japanese alternative, particularly Mirin which will be far too sweet.