Three Cup Chicken, Garlic Smash Cucumber & Cabbage Salad
Three Cup Chicken, Garlic Smash Cucumber & Cabbage Salad
Ingredients
For the Sizzling Three Cup Chicken
- 1 1/2 pounds chicken wings, seasoned with salt and pepper
- 2 inches ginger, peeled, julienned
- 4 cloves garlic, sliced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup cooking wine
- 1 tablespoon granulated sugar
- 1/2 cup Thai basil, fresh leaves
- 1 Thai red chili, sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Garlic Smash Cucumber
- 2 cucumbers
- 1/2 teaspoon salt, for cucumbers
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 tablespoons hot oil
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1/4 cup cilantro, chopped
For the High Fibre Cabbage Salad
- 1/2 head green cabbage, chopped into bite-sized pieces
- 1/4 teaspoon salt, for cabbage
- 1/2 teaspoon dashi powder
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon hemp seeds, for topping
Instructions
- 1
Begin with the Garlic Smash Cucumber. Lay the cucumbers on a cutting board and use the side of a large knife or a rolling pin to smash them until they crack open. Cut the smashed cucumbers into bite-sized pieces.
⏱️ 5 min
- 2
Place the cut cucumbers in a colander, sprinkle with 1/2 teaspoon of salt, and let them sit for 15 minutes to drain excess water. This is a passive step.
- 3
While the cucumbers are draining, prepare the Three Cup Chicken. Season the chicken wings with salt and pepper.
⏱️ 3 min
- 4
In a small bowl, whisk together the soy sauce, 2 tablespoons sesame oil, cooking wine, and granulated sugar for the chicken sauce.
⏱️ 2 min
- 5
Heat a large pan or wok over medium-high heat. Add a splash of cooking oil (not listed in ingredients, but implied for pan-frying). Pan-fry the seasoned chicken wings until they are golden brown and slightly crispy on all sides, about 8-10 minutes.
⏱️ 10 min
- 6
Add the julienned ginger and sliced garlic to the pan with the chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Pour the prepared sauce over the chicken and aromatics. Stir to coat. Bring to a simmer, then reduce heat to medium-low, cover the pan, and let it cook for 10-12 minutes, allowing the chicken to absorb the flavors.
⏱️ 12 min
- 8
While the chicken is cooking, prepare the marinade for the Garlic Smash Cucumber. In a bowl, combine minced garlic, 1 tablespoon sesame seeds, hot oil, black vinegar, and 1 tablespoon soy sauce. Whisk well.
⏱️ 5 min
- 9
Rinse the salted cucumbers lightly and pat them dry. Transfer them to a mixing bowl. Pour the prepared marinade over the cucumbers and add the chopped cilantro. Mix thoroughly.
⏱️ 3 min
- 10
Next, prepare the High Fibre Cabbage Salad. In a large mixing bowl, combine the chopped cabbage, 1/4 teaspoon salt, and dashi powder.
⏱️ 3 min
- 11
Using a mortar and pestle, grind 1 1/2 tablespoons of sesame seeds until they are freshly ground. Add the ground sesame seeds, 1 tablespoon sesame oil, and minced garlic to the cabbage.
⏱️ 4 min
- 12
Mix all the cabbage salad ingredients thoroughly, preferably using clean hands (wearing gloves if preferred) to gently massage the cabbage and ensure even distribution of the dressing.
⏱️ 3 min
- 13
Check the Three Cup Chicken. Once the chicken is almost ready and the sauce has thickened slightly, add the fresh Thai basil and sliced Thai red chili to the pan. Stir gently and cook for another 1-2 minutes until the basil wilts.
⏱️ 2 min
- 14
Serve the Sizzling Three Cup Chicken immediately. Garnish the High Fibre Cabbage Salad with hemp seeds before serving. Serve all three dishes together for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Three Cup Chicken, Garlic Smash Cucumber & Cabbage Salad
For the Sizzling Three Cup Chicken
- 1 1/2 pounds chicken wings, seasoned with salt and pepper
- 2 inches ginger, peeled, julienned
- 4 cloves garlic, sliced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup cooking wine
- 1 tablespoon granulated sugar
- 1/2 cup Thai basil, fresh leaves
- 1 Thai red chili, sliced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Garlic Smash Cucumber
- 2 cucumbers
- 1/2 teaspoon salt, for cucumbers
- 3 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 tablespoons hot oil
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1/4 cup cilantro, chopped
For the High Fibre Cabbage Salad
- 1/2 head green cabbage, chopped into bite-sized pieces
- 1/4 teaspoon salt, for cabbage
- 1/2 teaspoon dashi powder
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon hemp seeds, for topping
Instructions
- 1
Begin with the Garlic Smash Cucumber. Lay the cucumbers on a cutting board and use the side of a large knife or a rolling pin to smash them until they crack open. Cut the smashed cucumbers into bite-sized pieces.
⏱️ 5 min - 2
Place the cut cucumbers in a colander, sprinkle with 1/2 teaspoon of salt, and let them sit for 15 minutes to drain excess water. This is a passive step.
- 3
While the cucumbers are draining, prepare the Three Cup Chicken. Season the chicken wings with salt and pepper.
⏱️ 3 min - 4
In a small bowl, whisk together the soy sauce, 2 tablespoons sesame oil, cooking wine, and granulated sugar for the chicken sauce.
⏱️ 2 min - 5
Heat a large pan or wok over medium-high heat. Add a splash of cooking oil (not listed in ingredients, but implied for pan-frying). Pan-fry the seasoned chicken wings until they are golden brown and slightly crispy on all sides, about 8-10 minutes.
⏱️ 10 min - 6
Add the julienned ginger and sliced garlic to the pan with the chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 7
Pour the prepared sauce over the chicken and aromatics. Stir to coat. Bring to a simmer, then reduce heat to medium-low, cover the pan, and let it cook for 10-12 minutes, allowing the chicken to absorb the flavors.
⏱️ 12 min - 8
While the chicken is cooking, prepare the marinade for the Garlic Smash Cucumber. In a bowl, combine minced garlic, 1 tablespoon sesame seeds, hot oil, black vinegar, and 1 tablespoon soy sauce. Whisk well.
⏱️ 5 min - 9
Rinse the salted cucumbers lightly and pat them dry. Transfer them to a mixing bowl. Pour the prepared marinade over the cucumbers and add the chopped cilantro. Mix thoroughly.
⏱️ 3 min - 10
Next, prepare the High Fibre Cabbage Salad. In a large mixing bowl, combine the chopped cabbage, 1/4 teaspoon salt, and dashi powder.
⏱️ 3 min - 11
Using a mortar and pestle, grind 1 1/2 tablespoons of sesame seeds until they are freshly ground. Add the ground sesame seeds, 1 tablespoon sesame oil, and minced garlic to the cabbage.
⏱️ 4 min - 12
Mix all the cabbage salad ingredients thoroughly, preferably using clean hands (wearing gloves if preferred) to gently massage the cabbage and ensure even distribution of the dressing.
⏱️ 3 min - 13
Check the Three Cup Chicken. Once the chicken is almost ready and the sauce has thickened slightly, add the fresh Thai basil and sliced Thai red chili to the pan. Stir gently and cook for another 1-2 minutes until the basil wilts.
⏱️ 2 min - 14
Serve the Sizzling Three Cup Chicken immediately. Garnish the High Fibre Cabbage Salad with hemp seeds before serving. Serve all three dishes together for a complete meal.
⏱️ 1 min