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.jpg)
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:
- Marinate chicken with soy, sesame oil and rice wine. At least for 6 hours, although overnight is best.
- Take the chill off the meat. 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. Add in chicken and sear.
- Keep stir-frying. 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.
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:
covered percent of daily need
