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Three Cup Chicken Recipe | 三杯雞

Pair recipe with steamed rice and a vegetable side dish. For best results, use bone-in chicken thighs and legs. Because this recipe is a slow-braise, dark meat works best. Kian recommends cutting each piece of thigh/leg into 2 pieces, but cutting through bone can be difficult without a large, sharp cleaver. Feel free to leave them whole. Or, you can use boneless thigh, and cut each piece in half.
Use your slow cooker for this recipe as well! Add all ingredients to a slow-cooker in Step 4.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 1 1/2 pounds chicken thighs or legs, each cut into 2 pieces, if desired
  • 2 tablespoons vegetable oil
  • 6 thin slices fresh ginger
  • 1/4 cup plus 2 tablespoons white rice wine
  • 2 tablespoons soy sauce
  • 1/4 cup Asian toasted sesame oil
  • Leaves from 1 medium bunch (2 ounces) Thai basil

Instructions
 

  • Put the chicken pieces in a large saucepan and add enough water to cover the meat completely. Bring the water slowly to a simmer, skimming off any scum that forms on the surface. Simmer for 10 minutes. Drain the chicken and discard the water.
  • Heat a wok over high heat until a droplet of water sizzles and evaporates immediately upon contact. Swirl the vegetable oil around the bottom and sides of the wok to coat it evenly. Add the ginger to the wok and stir-fry until it is fragrant, about 30 seconds. Add the chicken and stir-fry for about 30 seconds.
  • Add the 2 tablespoons rice wine and 1 tablespoon soy sauce. Continue to stir-fry for another 2 minutes or until the chicken is browned.
  • Transfer the chicken to a clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Add the remaining ¼ cup rice wine, the remaining 1 tablespoon soy sauce, and the sesame oil. Cover the pot and simmer the chicken over medium heat for 30 minutes, until it is tender and the liquid has reduced to a thick sauce. Just before serving, stir in the basil leaves.

Notes

Recipe reprinted with permission from Phoenix Claws and Jade Trees by Kian Lam Kho.
Photo credit: Judy Horton
 
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