3 Cup Chicken

Name: 3 Cup Chicken
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 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

Foodiegeektrish @Trish

Sunderland Uk

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.

Foodiegeektrish @Trish

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Ingredients

40 mins

2 servings

250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes•
pinchsea salt flakes
pinchground white pepper
1 tbspcornflour
1 tbsprapeseed oil
large knob fresh root ginger, peeled, cut into large slices
2garlic cloves, crushed, but left whole
1red chilli, sliced into rings
1 tbspShaoxing rice wine (or dry sherry)
50ml/2fl oz low-sodium light soy sauce
50ml/2fl oz toasted sesame oil
1 tspcaster sugar
5g/⅛oz Taiwanese nine-story pagoda leaf basil (alternatively use Thai sweet basil)
steamed jasmine rice, to serve
dollop chilli bean sauce, to serve

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Steps

40 mins

1

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.
2

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.
3

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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Foodiegeektrish @Trish

on August 12, 2022 13:13

Sunderland Uk

Passionate home cook and proud Cookpad ambassador. I was a Beat the Chef contestant in 2019—one of only two to reach Round 4! 🏆 Winner of Sausage Recipe of the Year in both 2019 & 2020. Finalist in the ICG Home Cook Awards 2021, 2022/23, and Highly Commended in 2024.The kitchen is my happy place. I love discovering new recipes, tweaking them to make them my own, and sharing the joy. If a recipe doesn’t need a tweak, I’ll always credit the original author or source—respect where it’s due!I’m a big fan of cooking live—DM me if you’d like to do an Instagram Live together and let’s make some kitchen magic happen. I’m always learning from the amazing cooks on this platform, so be sure to check them out too.Cooked one of my recipes? Send me a Cooksnap—I love seeing your creations and sharing the love. 💛Stay safe and happy cooking!