Three Cup Chicken With Garlic Spinach Recipes

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THREE CUP CHICKEN



Three Cup Chicken image

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

2 1/2 pounds chicken wings
6 dried shiitakes
2 tablespoons neutral oil, such as peanut, canola or grapeseed
6 slices fresh ginger
10 cloves garlic, cut in half lengthwise
3 small dried red chiles
4 green onions, cut into 2-inch lengths, white and green parts separated
1/2 cup Shaoxing rice wine or dry sherry
6 tablespoons thin soy sauce
2 tablespoons sweet soy sauce
3 tablespoons toasted sesame oil
1/4 cup granulated sugar
Small handful of Thai basil leaves, optional

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 image

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

4 chicken breasts
1 onion (finely chopped)
3-4 garlic cloves (crushed (amount depends on how strong the cloves you are using are) )
6 cups (approximately 200g/7 oz) baby spinach (washed and roughly chopped )
1 cup cream
1 tbsp sour cream
1 tsp lemon juice
salt and pepper (to taste )
½ cup Parmesan cheese (grated )

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



Three Cup Chicken with Garlic Spinach image

Provided by Food Network

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 15

1 3/4 cups jasmine rice
1 tablespoon peanut oil
5 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and sliced into thin coins
1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
1/4 cup light soy
1/4 cup Shaohsing rice wine or dry sherry
1/4 cup toasted sesame oil (see Cook's Note)
1 tablespoon brown sugar
1 small handful Thai basil leaves, or Italian basil, plus extra for garnish
1 tablespoon peanut oil
2 cloves garlic, finely chopped
Two 6-ounce bags baby spinach leaves
Pinch sea salt
1 medium red Fresno chile, seeded and sliced into rings, for garnish

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)



Three Cup Chicken (三杯鸡) image

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

1 lb. (0.4 kg) chicken drumsticks, chicken thighs or a combination of chicken parts
1 tablespoon baking soda to tenderize the chicken, optional
2 tablespoons dark sesame oil or toasted sesame oil
2-inch (5 cm) piece old ginger, peeled and cut into thin pieces
6 cloves garlic, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dark sweet soy sauce, kecap manis
1 1/2 tablespoons Shaoxing wine
1 bunch Thai basil leaves

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



Taiwanese Three Cup Chicken (San Bei Ji) Recipe image

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

1/4 cup Asian sesame oil
One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
12-15 medium garlic cloves, peeled
1-2 fresh Thai red chilis, stemmed and halved
2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
1/2 cup rice wine
1/4 cup soy sauce
1 tablespoon sugar
2 cups fresh Thai basil leaves (from 1 large bunch)
Steamed white rice, for serving

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



THREE CUP CHICKEN WITH GARLIC SPINACH image

Categories     Chicken     Vegetable     Stir-Fry

Yield 4

Number Of Ingredients 18

1 3/4 cups jasmine rice(steam)
CHICKEN:
1 tablespoon peanut oil
5 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and sliced into thin coins
1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
1/4 cup light soy
1/4 cup Shaohsing rice wine or dry sherry
1/4 cup toasted sesame oil (see Cook's Note)
1 tablespoon brown sugar
1 small handful Thai basil leaves, or Italian basil, plus extra for garnish
SPINACH:
1 tablespoon peanut oil
2 cloves garlic, finely chopped
Two 6-ounce bags baby spinach leaves
Pinch sea salt
GARNISH:
1 medium red Fresno chile, seeded and sliced into rings, for garnish

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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