Three Cup Chicken
Three Cup Chicken
Ingredients
For the Main Dish
- 2 pounds chicken thighs, boneless, skin on, cut into bite-sized pieces
- 1 handful fresh basil
- 7 slices ginger
- 7 cloves garlic, peeled, left whole
For the Seasonings
- 3 tablespoons cooking sake, or rice wine/Mǐjiǔ
- 1 tablespoon light soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons sesame oil, can be slightly reduced if preferred
Instructions
- 1
Prepare the chicken by cutting the boneless, skin-on chicken thighs into uniform bite-sized pieces. Slice the ginger and peel the garlic cloves, leaving them whole.
⏱️ 5 min
- 2
Place a pot (clay pot, stainless steel, or nonstick) on the stove over medium-high heat. Add the 3 tablespoons of sesame oil to the hot pot.
⏱️ 2 min
- 3
Add the 7 slices of ginger and 7 whole cloves of garlic to the hot sesame oil. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Add the cut chicken pieces to the pot. Sear the chicken for 5-7 minutes, turning occasionally, until nicely browned on both sides.
⏱️ 7 min
- 5
Pour in the 3 tablespoons of cooking sake (or rice wine), 1 tablespoon of light soy sauce, 1 tablespoon of sweet soy sauce, and 1 tablespoon of dark soy sauce. Stir all ingredients together to combine and coat the chicken evenly.
⏱️ 2 min
- 6
Reduce the heat to medium-low, cover the pot with a lid, and let the chicken simmer for 10-12 minutes, or until it is cooked through and the sauce has reduced and thickened into a glossy gravy.
⏱️ 12 min
- 7
Remove the lid and stir in the handful of fresh basil leaves. Cook for another minute until the basil is wilted.
⏱️ 1 min
- 8
Serve immediately, optionally garnished with more fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Three Cup Chicken
For the Main Dish
- 2 pounds chicken thighs, boneless, skin on, cut into bite-sized pieces
- 1 handful fresh basil
- 7 slices ginger
- 7 cloves garlic, peeled, left whole
For the Seasonings
- 3 tablespoons cooking sake, or rice wine/Mǐjiǔ
- 1 tablespoon light soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons sesame oil, can be slightly reduced if preferred
Instructions
- 1
Prepare the chicken by cutting the boneless, skin-on chicken thighs into uniform bite-sized pieces. Slice the ginger and peel the garlic cloves, leaving them whole.
⏱️ 5 min - 2
Place a pot (clay pot, stainless steel, or nonstick) on the stove over medium-high heat. Add the 3 tablespoons of sesame oil to the hot pot.
⏱️ 2 min - 3
Add the 7 slices of ginger and 7 whole cloves of garlic to the hot sesame oil. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Add the cut chicken pieces to the pot. Sear the chicken for 5-7 minutes, turning occasionally, until nicely browned on both sides.
⏱️ 7 min - 5
Pour in the 3 tablespoons of cooking sake (or rice wine), 1 tablespoon of light soy sauce, 1 tablespoon of sweet soy sauce, and 1 tablespoon of dark soy sauce. Stir all ingredients together to combine and coat the chicken evenly.
⏱️ 2 min - 6
Reduce the heat to medium-low, cover the pot with a lid, and let the chicken simmer for 10-12 minutes, or until it is cooked through and the sauce has reduced and thickened into a glossy gravy.
⏱️ 12 min - 7
Remove the lid and stir in the handful of fresh basil leaves. Cook for another minute until the basil is wilted.
⏱️ 1 min - 8
Serve immediately, optionally garnished with more fresh basil.
⏱️ 1 min