Three Cup Chicken (三杯鸡)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
4 to 6 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
Chinese
Three Cup Chicken (三杯鸡)
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Authentic Chinese restaurant-style flavors abound in this three cup chicken recipe that is simple to make with absolutely aromatic results. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine and use tamari to replace the soy sauce.
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Ingredients
- 2 lbs (900 g) chicken wings
- 1/4 cup sesame oil
- 3 ” (8 cm) ginger , thinly sliced
- 16 cloves garlic , lightly smashed
- 6 dried chili peppers
- 1/3 cup Shaoxing wine (or dry sherry)
- 1/3 cup soy sauce
- 3 tablespoons brown sugar (or regular sugar)
- 1 bunch basil , stems removed (*Footnote 1)
Instructions
- In a 12” heavy-bottomed wide skillet (*Footnote 2) heat the sesame oil over low heat and add the ginger. Slowly fry the ginger until it begins to brown and curl on the edges, about 10 minutes.
- Add the garlic and dried chili peppers. Cook until the garlic turns light golden, another 5 minutes.
- Turn the heat up to a medium-low (be careful not to turn the heat too high or the sesame oil will burn and become bitter). Move all the aromatics to the side of the pan and add the chicken in a single layer. Rearrange the aromatics on top of the chicken to prevent from burning, if needed. If you have trouble fitting all the chicken, you can remove the aromatics and add them back later.
- Cook the chicken, undisturbed, until lightly browned, 5 to 7 minutes. Flip the chicken and cook until browned on the other side, another 5 to 7 minutes.
- Add the Shaoxing wine and use a wooden spatula to scrape any brown bits off the bottom of the pan. Add back the aromatics if you removed them previously. Gently stir everything together.
- Add the soy sauce and sugar and stir again to coat all the chicken pieces.
- Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes. Stir and toss occasionally to coat the chicken and check on the consistency of the sauce.
- After 40 minutes, remove the lid. The sauce should have thickened and coated the chicken very well. If the sauce is still watery, cook uncovered for a few more minutes. Stir frequently to prevent sticking.
- Add the basil. Stir and cook for another 2 minutes or so. Once the sauce is thick and glossy, transfer the chicken to a big serving plate.
- Serve hot over steamed rice as a main dish.
Notes
- Thai basil if possible, other basil will work fine.
- You can use a wok or dutch oven to cook this recipe, as well. I prefer to use a large skillet or wok over a dutch oven because it reduces the sauce faster and creates the perfect caramelized result. If you use a dutch oven, you might need to leave the pot uncovered longer at the end of the cooking to reduce the sauce.
Nutrition Information
Show Details
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
17.9g
(6%)
Protein
16.9g
(34%)
Fat
25.8g
(40%)
Saturated Fat
5.8g
(29%)
Cholesterol
60mg
(20%)
Sodium
845mg
(35%)
Potassium
239mg
(7%)
Fiber
1g
(4%)
Sugar
4.7g
(9%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 17.9g | 6% |
| Protein | 16.9g | 34% |
| Fat | 25.8g | 40% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 60mg | 20% |
| Sodium | 845mg | 35% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4.7g | 9% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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