Three-Cup Chicken
Updated April 30, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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
½ cup rice wine
¼ cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves
Nutritional analysis per serving (4 servings)
10 grams carbs; 222 milligrams cholesterol; 673 calories; 20 grams monosaturated fat; 12 grams polyunsaturated fat; 12 grams saturated fat; 48 grams fat; 1 gram fiber; 764 milligrams sodium; 40 grams protein; 3 grams sugar
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.
The sauce is delicious. Next time I'm going to add 1/2 cup of chicken broth as I like lots of sauce. If making for younger kids, I recommend grating the ginger and garlic. The kids did not like biting into the ginger "coins". I also added some diced red pepper and pineapple.
I was skeptical that the whole garlic cloves would cook enough but they did and were delicious.
Made as written, using red pepper flakes and regular basil. Served over Ka-Me brand "Chinese noodles" instead of rice. I know Sam says to make it your own (he understands typical NYT Cooking subscribers' MO), but this recipe really is perfect as-is, in my opinion.