Noms: Three Cup Chicken (Instagram-ification)
I hope you all are having a great Sunday! I know it’s been a loooooooooong time since my last Noms post and I felt bad about it. With work and the apprenticeship I honestly haven’t cooked in months, it’s crazy and so very unlike me to be eating fast food so damn much. This past week I had a bit of a cooking frenzy resurgence and I made dinner twice and baked a bit too! Who knew I still had it in me? Today I’m sharing this AMAAAZING and delicious Three Cup Chicken recipe with you all. I doubled the recipe since we had friends over that night but the link to the original recipe serves 4 nicely. I found it while browsing foodgawker.com, seriously I love that site. It’s like Pinterest but ALL FOOD ALL THE TIME. ♥♥♥
Unfortunately while I was in my cooking zone I wasn’t really thinking that “hey, maybe I should snap some pics for the blog…” and all I managed to get was a quick snapshot for Instagram. I didn’t want to deny you all the delicious noms and recipe just because I didn’t take photos of each step of the ingredients so here we are! I hope you all don’t mind me just sharing one photo with this post. I think it’s actually kind of neat this way, just an on-the-fly snapshot of my downtime and being in my element while cooking.
Three Cup Chicken
Prep Time: 20-30 minutes | Cooking Time: 30-45 minutes | Serves: Approx. 6-8 (or 1 hungry boyfriend )
Recipe adapted from Simply Vicky
What You Will Need:
- 2/3 cup sesame oil (I use about 6 tablespoons)
- 2/3 cup soy sauce
- 2/3 cup rice wine (if you can’t find rice wine, a dry sherry is a great substitute!!)
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 40 cloves whole garlic (not a typo!!)
- 20 ginger slices
- 3 lbs chicken thighs, cut into bite-size pieces
- 4 large handfuls of fresh basil, loosely chopped
- 6 green onion stalks, cut into 2-inch pieces
- 8 cups rice, cooked (I used my amazing-love-it-forever fuzzy logic rice cooker)
1. Marinate chicken thighs with 2 tablespoons cornstarch and 2 tablespoons of sesame oil (to tenderize the meat). Set aside for 5-10 minutes.
2. Heat large wok or dutch oven to high heat and add 4 tablespoons of sesame oil. Once hot, add in garlic and ginger and stir fry until fragrant, about 1-2 minutes.
3. Add in chicken thighs and brown well, about 10 minutes.
Note: I dumped all of my chicken into the wok at once and it took a while for everything to brown nicely since I’m sure I overcrowded the wok, hah! You could do this step in 2-3 batches and the chicken should be nicely browned in about 4-5 minutes per batch. And once the last batch is down browning you just add the previous 2 batches back to the pan.
4. Stir in soy sauce, rice wine (or dry sherry), and sugar to cover chicken.
5. Bring to a boil, then turn heat down to medium low. Let simmer, uncovered, until sauce thickens, about 20 minutes.
6. Meanwhile, cook rice according to package instructions (I use a rice cooker, but stove top works too).
7. After the sauce has thickened in consistency, turn heat up to medium heat and add in basil and scallions. Cook until basil and scallions wilt, about 2 minutes.
8. Serve over white rice and enjoy!
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I hope you enjoy this recipe as much as I did! It made a TON for the double batch and it was a huge hit with everyone at dinner that night. The whole garlic cloves had softened up so much that they just melted in your mouth. And the little bites of sliced ginger were such a treat! Sooooo soooo good!