THREE CUP CHICKEN
This is Taiwan's national dish. The "three cups" refer to the primary ingredients: soy sauce, rice wine and sesame oil. I must admit, I use less than a full cup of sesame oil! It is originally a Chinese dish, but very popular in Taiwan. This version, with Thai basil, is made in the Taiwan style. The traditional Jiangxi recipe has no basil.
Provided by Jet Tila
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the wings into three sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.
- Rehydrate the mushrooms in warm tap water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.
- In a heavy-bottomed pot over medium-high heat, add the oil, ginger slices, garlic, chiles and white sections of the green onions. Stir fry until aromatic and beginning to soften, about 2 minutes.
- Move the aromatics to one side of the pan and add the chicken pieces in a single layer, working in batches if necessary. Cook each piece of chicken until golden brown on all sides, turning occasionally. If the aromatics start to get too dark, remove them to a small plate and reserve.
- When the chicken is golden, add the rice wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Bring to a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring occasionally so all the pieces get color and flavor.
- If the cooking liquid is thin, remove the lid, raise the heat to medium and allow the sauce to reduce. Stir frequently to prevent burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has reduced to a rich glaze, taste and adjust the seasonings if necessary. Garnish with the green onion tops and Thai basil if using. Serve immediately.
CREAMY SPINACH GARLIC PARMESAN CHICKEN
Creamy spinach garlic Parmesan chicken is a delicious, fast and easy dinner recipe. Perfect served over pasta or with a simple side salad.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place boneless, skinless chicken breasts between two sheet of parchment paper and thin out with a meat mallet or a rolling pin. Season the chicken generously with salt and pepper.
- Brown chicken in a large pan or skillet for 5-6 minutes per side. Remove from the pan and set aside.
- Add the onions and garlic to the pan and cook until soft and translucent.
- Add the spinach and cook until wilted.
- Pour in the cream, sour cream and lemon juice. Season to taste. Allow the sauce to simmer for 5-7 minutes until thickened then add the Parmesan and chicken back to the sauce.
- Reduce the heat and allow to simmer for 5 minutes or until the chicken is fully cooked.
- Serve with pasta or rice.
Nutrition Facts : Calories 284 kcal, Carbohydrate 5 g, Protein 30 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 115 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THREE CUP CHICKEN WITH GARLIC SPINACH
Provided by Food Network
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.
- For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
- Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
- For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
- When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.
THREE CUP CHICKEN (三杯鸡)
Easy and authentic three cup chicken (san bei ji) recipe that anyone can make at home. This three cup chicken recipe tastes homey and takes 20 mins to make.
Provided by Rasa Malaysia
Categories Taiwanese Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
- Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
- Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken, dish out and serve immediately.
Nutrition Facts : Calories 308 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 1866 milligrams sodium, Sugar 7 grams sugar
TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE
Loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect over-abundance of flavor.
Provided by Cathy Erway
Categories Mains
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
- Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
- Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.
Nutrition Facts : Calories 445 kcal, Carbohydrate 14 g, Cholesterol 192 mg, Fiber 1 g, Protein 39 g, SaturatedFat 5 g, Sodium 735 mg, Sugar 2 g, Fat 23 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
THREE CUP CHICKEN WITH GARLIC SPINACH
Steps:
- For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.
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