Three-Cup Chicken

Three-Cup Chicken takes roughly 45 minutes from beginning to end. This gluten free and dairy free recipe serves 6 and costs $2.73 per serving. One serving contains 403 calories, 28g of protein, and 23g of fat. This recipe from Foodista has 44 fans. A mixture of sesame oil, garlic, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. With a spoonacular score of 44%, this dish is solid. Users who liked this recipe also liked 7 Cup Burfi – 7 Cup Cake | Easy Diwali Sweet s, Three Cup Chicken, and Three-Cup Chicken.

Servings: 6

 

Ingredients:

2-3 leaves of basil, julienned

1 bulb garlic, separated into individual cloves, skins on

3 slices old ginger

1 cup rice wine

1 cup sesame oil

1 cup soy sauce

3 large bunches of spring onions, cut into 1 inch lengths

2 tablespoon fine sugar

1 whole chicken

Equipment:

wok

Cooking instruction summary:

  1. Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.
  2. Take the chill off the meat. Heat up some sesame oil in a wok or claypot until it is sizzling hot.
  3. Throw in garlic, ginger and spring onions. Fry briefly till fragrant. Add in chicken and sear.
  4. Keep stir-frying. Pour in the marinade liquid and the sugar. Continue to cook on medium.
  5. Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.
  6. There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.

 

Step by step:


1. Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.Take the chill off the meat.

2. Heat up some sesame oil in a wok or claypot until it is sizzling hot.Throw in garlic, ginger and spring onions. Fry briefly till fragrant.

3. Add in chicken and sear.Keep stir-frying.

4. Pour in the marinade liquid and the sugar. Continue to cook on medium.Once you have a rolling boil, cover the wok/claypot and let it simmer over a small flame, until all the liquid has disappeared and the chicken is on the cusp of burning.There should hardly be any gravy left. The chicken should be caramelised (charred at parts, even) and sizzling when served.


Nutrition Information:

Quickview
402k Calories
28g Protein
22g Total Fat
9g Carbs
5% Health Score
Limit These
Calories
402k
20%

Fat
22g
35%

  Saturated Fat
6g
37%

Carbohydrates
9g
3%

  Sugar
4g
6%

Cholesterol
95mg
32%

Sodium
2251mg
98%

Alcohol
6g
36%

Get Enough Of These
Protein
28g
56%

Vitamin B3
10mg
51%

Selenium
19µg
28%

Vitamin B6
0.54mg
27%

Vitamin K
27µg
27%

Phosphorus
244mg
24%

Vitamin B5
1mg
13%

Vitamin B2
0.22mg
13%

Iron
2mg
13%

Zinc
1mg
13%

Manganese
0.25mg
12%

Magnesium
46mg
12%

Potassium
371mg
11%

Vitamin B1
0.11mg
7%

Copper
0.13mg
7%

Vitamin B12
0.39µg
7%

Vitamin A
306IU
6%

Folate
22µg
6%

Vitamin C
4mg
5%

Calcium
33mg
3%

Vitamin E
0.5mg
3%

Fiber
0.65g
3%

Vitamin D
0.25µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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