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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