How to Prepare Ultimate 3 Cup Chicken
Hello everybody, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Steps to Make Super Quick Homemade 3 Cup Chicken. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from 3 Cup Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 3 Cup Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 3 Cup Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 3 Cup Chicken estimated approx 40 mins.
To get started with this particular recipe, we have to first prepare a few components. You can have 3 Cup Chicken using 15 ingredients and 3 steps. Here is how you can achieve that.
In the UK we have a TV programme almost an institution for any keen homecooks, called " Saturday Morning Kitchen" , where various hosts, mainly Matt Tebbutt talk and cook food along with wine pairings, and afew little clips of vintage foodie TV.
This Saturday the two chefs/cooks demonstrating along side Matt were, Tom Parker-Bowles and Ching he Huang a celebrated Taiwanese chef and so knowledgeable about her cuisine, and as always made things look easier than you would think, with her recipes and direction you feel like someone holding you had all the way through.
This recipe proves to be inexpensive as chicken thighs are used, and cheaper again if you cooked them traditionally with both the bone in and skin on and chopped to chopstick manageable pieces.
*I skinned and boned my own just so the dish was a little lighter
Here is Ching’s recipe and method Taken from BBC Good Food.
Ingredients and spices that need to be Make ready to make 3 Cup Chicken:
- 250 g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes•
- pinch sea salt flakes
- pinch ground white pepper
- 1 tbsp cornflour
- 1 tbsp rapeseed oil
- large knob fresh root ginger, peeled, cut into large slices
- 2 garlic cloves, crushed, but left whole
- 1 red chilli, sliced into rings
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 50 ml/2fl oz low-sodium light soy sauce
- 50 ml/2fl oz toasted sesame oil
- 1 tsp caster sugar
- 5 g/⅛oz Taiwanese nine-story pagoda leaf basil (alternatively use Thai sweet basil)
- steamed jasmine rice, to serve
- dollop chilli bean sauce, to serve
Instructions to make 3 Cup Chicken
- Put the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat and then set aside.
- Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, garlic and red chilli and toss for a few seconds to release the flavour. Add the chicken pieces to the pan and leave the chicken for 10 seconds without moving to sear and colour, then flip the thighs over. Pour in the Shaoxing rice wine (or dry sherry) and stir fry for 2–3 minutes on a high heat, or until the chicken is almost cooked.
- Add the light soy sauce, toasted sesame oil and sugar and cook for 5 minutes, or until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately with rice and chilli bean sauce.
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