Three Cup Chicken (One-Pot Meal)

Name: Three Cup Chicken (One-Pot Meal)
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 1/3 lbs boneless, skinless chicken thighs, cut into pieces (about 600 g); 1 package mixed mushrooms; 2 tablespoons sesame oil (30 ml); 10 slices fresh ginger; 10 cloves garlic; 1 red chili pepper; 4 tablespoons soy sauce (60 ml); 8 tablespoons rice wine (120 ml); 2 tablespoons rock sugar (or 2 tablespoons granulated sugar, 30 g); 1 tablespoon sesame oil (15 ml, for extra aroma); 1 large handful fresh Thai basil

18食堂♥︎ @kitchen18f

Three Cup Chicken is a flavorful dish that's perfect served over rice and is a popular choice at restaurants. The 'three cups' refer to the three key seasonings: soy sauce, rice wine, and sesame oil. For the best flavor, don't forget to drizzle a generous tablespoon of sesame oil over the dish right before serving to enhance the aroma.

[Tips]
1. This recipe uses a 10-inch (26 cm) deep skillet.
2. The chicken thigh pieces used here were pre-blanched and chilled in the refrigerator.
3. If using fresh chicken, rinse and pat dry before stir-frying directly in the pan.
4. If you like it spicy, leave the seeds in the red chili pepper.
5. The 'three cups' seasonings are soy sauce, rice wine, and sesame oil.
6. Sesame oil is sensitive to high heat, so start with a cold pan and cook over low heat.
7. Slice the ginger thinly to shorten the time needed to release its aroma.

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18食堂♥︎ @kitchen18f

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Ingredients

30 minutes

Serves 4 servings

1 1/3 lbsboneless, skinless chicken thighs, cut into pieces (about 600 g)
1 packagemixed mushrooms
[Aromatics]
2 tablespoonssesame oil (30 ml)
10 slicesfresh ginger
10 clovesgarlic
1red chili pepper
[Seasonings]
4 tablespoonssoy sauce (60 ml)
8 tablespoonsrice wine (120 ml)
2 tablespoonsrock sugar (or 2 tablespoons granulated sugar, 30 g)
[Before serving]
1 tablespoonsesame oil (15 ml, for extra aroma)
1large handful fresh Thai basil

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Steps

30 minutes

1

Prepare all the ingredients. Slice the ginger thinly, peel the garlic, deseed and slice the red chili on a bias. Wash and dry the Thai basil, removing any tough stems. Trim the roots from the mixed mushrooms and break them into smaller pieces.
2

Add 2 tablespoons sesame oil to a cold skillet. Over low heat, sauté the ginger slices until fragrant, then add the garlic and chili and stir-fry until aromatic.
3

Add the chicken thigh pieces and sear over medium heat until browned.
4

Pour in all the seasonings, stir to combine, and bring the sauce to a boil over medium heat.
5

Cover with a lid and simmer the chicken over medium-low heat until tender, about 15 minutes.
6

Remove the lid and increase to medium-high heat. Reduce the sauce until about half a bowl remains, then add the mixed mushrooms and stir-fry briefly.
7

Before serving, drizzle 1 tablespoon sesame oil over the hot dish for extra aroma, and add a large handful of Thai basil. Mix to combine.
8

After adding the Thai basil, do not cover the pan again to prevent the basil from turning too dark.
9

Enjoy this easy one-pot Three Cup Chicken—perfect with rice!