0 (0)

Categories: Mains, Quick and Easy

Three cup chicken

Three cup chicken
Los Angeles Times

Although Three Cup Chicken is named for its three liquid ingredients--sesame oil, rice wine and soy sauce--its enticing aroma is what attracts your attention. Scents of ginger and basil waft from this version of the traditional Taiwanese dish. Such a ... Read more

Total time: 30 minutes | Serves 4
Note: Shaoxing wine, Chinese rice wine, is found at Asian stores.
  • 1 (3 1/2-pound) chicken, cut up
  • 1/2 cup sesame oil
  • 1 (3-inch) piece ginger root, peeled, sliced into 1/4-inch rounds
  • 10 cloves garlic, lightly smashed
  • 1/2 cup shaoxing wine or other rice wine
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 3/4 cup loosely packed basil leaves

Step 1Cut the chicken parts into 2-inch pieces using a cleaver. Set aside.

Step 2Heat the sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook until aromatic, 1 minute. Increase the heat to high and add the chicken. Cook, moving the pieces around, until the flesh no longer looks pink, 3 minutes.

Step 3Add the shaoxing wine, soy sauce and sugar, stirring to mix well. Cover the skillet and cook, stirring occasionally, until the liquid is reduced by half and the chicken is cooked through, 15 to 20 minutes. Stir in the basil just before serving.

Each serving:
863 calories; 2,201 mg sodium; 200 mg cholesterol; 58 grams fat; 12 grams saturated fat; 12 grams carbohydrates; 66 grams protein; 0.78 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Casa Cordoba's Pollo de aceitunas (Olive chicken)
Pearly meatballs (zhen zhu rou wan)
Bar/Kitchen's shrimp and grits
Rice timballo with prosciutto and peas