Tomato Three Cup Chicken

Name: Tomato Three Cup Chicken
Total time: 1800 s
Ingredients: 3 tablespoons sesame oil (45 ml); 3 tablespoons rice wine (45 ml); 3 tablespoons soy sauce (45 ml); 1 tablespoon rock sugar or granulated sugar (12 grams); 1 tablespoon black vinegar (15 ml); 2 tablespoons tomato ketchup (30 ml); 1 pinch white pepper; 1 package boneless chicken thighs (about 1 pound / 450 grams); A few slices fresh ginger; 10 cloves garlic; 1 red chili pepper; 1 green onion; 1 bunch fresh Thai basil; 2 king oyster mushrooms

HEINZ亨氏 @cook_6828812

This recipe for Tomato Three Cup Chicken was created by Journey's Kitchen, winner of the Heinz Happy Recipes contest. Three Cup Chicken is a classic Taiwanese dish. Traditionally, the 'three cups' refer to equal parts sesame oil, rice wine, and soy sauce. In this version, I’ve added some tomato ketchup for a milder, smoother flavor, even if it’s not strictly traditional.

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HEINZ亨氏 @cook_6828812

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Ingredients

30 minutes

Seasonings
3 tablespoonssesame oil (45 ml)
3 tablespoonsrice wine (45 ml)
3 tablespoonssoy sauce (45 ml)
1 tablespoonrock sugar or granulated sugar (12 grams)
1 tablespoonblack vinegar (15 ml)
2 tablespoonstomato ketchup (30 ml)
1 pinchwhite pepper
Main Ingredients
1 packageboneless chicken thighs (about 1 pound / 450 grams)
A fewslices fresh ginger
10 clovesgarlic
1red chili pepper
1green onion
1 bunchfresh Thai basil
2king oyster mushrooms

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Steps

30 minutes

1

Cut the green onion and chili pepper into sections. Smash the garlic cloves. Cut the king oyster mushrooms into chunks.
2

Mix all the seasonings together in a bowl and set aside.
3

Heat a little oil in a pan (I used extra sesame oil, but if you prefer less oil, use the sesame oil from the seasonings). Add the ginger slices first, then add the chili pepper, garlic, and green onion. Sauté over low heat to avoid burning the sesame oil and making it bitter.
4

Add the chicken thighs to the pan and sear briefly. Pour in the prepared seasoning mixture and stir-fry over medium-high heat for a few minutes.
5

Add the king oyster mushrooms and stir well.
6

To serve the Three Cup Chicken hot, transfer it to a clay pot to continue cooking. If the sauce is too little, add a bit of water (not too much, as the mushrooms will release liquid). Stir occasionally to prevent sticking.
7

When the sauce is almost reduced, add the Thai basil and stir. Cover and let it steam for a moment. Just before serving, add a splash of extra rice wine (not included in the original amount).
8

Serve the hot Tomato Three Cup Chicken immediately!