Taiwanese Style Three Cup Chicken Recipes

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

Steps:

• Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
• Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
• Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
• Turn off the heat, add the basil and stir to combine. Serve with white rice.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

Steps:

• Heat up the sesame oil in a wok or a large skillet on high heat.
• Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
• Add the chicken pieces and cook until it's white in color, about 5 minutes.
• Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
• Bring to a boil, then turn down the heat to low.
• Let cook, uncovered, until sauce thickens, about 30 minutes.
• Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
• Serve over steamed rice.

Steps:

• Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
• Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
• Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
• Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
• Stir in the basil and remove from heat. Serve immediately with the rice.