+
0 (0)

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
  • 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.

Note: Shaoxing wine, Chinese rice wine, is found at Asian stores.

HAVE YOU TRIED


Asian pear tart
Asian pear tart

Grilled eggplant dip with tahini, yogurt and roasted chiles
Grilled eggplant dip with tahini, yogurt and roasted...

Roast leg of lamb with figs and olives
Roast leg of lamb with figs and olives

Baked Chilean sea bass with tomatillo sauce
Baked Chilean sea bass with tomatillo sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Bibimbap (Mixed rice)
Table 8 corn soup
Pistachio-crusted beef tenderloin
Lima bean and Swiss chard salad