Three Cup Chicken


Okay, this isn't the prettiest picture, but this was genuinely delicious and I wanted to share it before I made it again (and had the presence of mind to take nicer pictures). 

I love three cup chicken, but a lot of the recipes involve tons of oil or cutting the chicken across the bone into irregular pieces. This recipe from the Omnivore's Cookbook did a great job of making use of readily available chicken wings and a flavorful braise without too much oil. My husband gave it two thumbs up. 

Three Cup Chicken

  • 2 lbs chicken wings
  • 1/4 cup sesame oil
  • 3-inch piece of ginger, thinly sliced
  • 16 cloves of garlic, lightly smashed
  • 6 dried chili peppers
  • 1/3 cup Shaoxing wine (or dry sherry)
  • 1/3 cup soy sauce
  • 3 tbsp brown sugar, packed
  • 1 bunch Thai basil, stems removed

  1. In a 12-inch heavy bottomed wide skillet, heat the sesame oil over low heat and add the ginger, slowly frying until it begins to brown and curl up, about 10 minutes. 
  2. Add the garlic and dried chilis, cooking until the garlic turns golden, about 5 minutes.
  3. Increase the heat to medium-low. Move the aromatics to the side of the pan and add the chicken in a single layer. Cook, undisturbed, until chicken is lightly browned, about 5-7 minutes. Flip the chicken and cook another 5-7 minutes on other side. If the aromatics start to burn, you can remove them from the pan. 
  4. Add the Shaoxing wine and use a spatula to get any brown bits off the bottom of the pan. Add any aromatics you removed previously. 
  5. Add the soy sauce and sugar and stir to coat all the chicken pieces. Bring the liquid to a boil, then reduce the heat to low or medium-low. Simmer covered for 40 minutes, stirring occasionally. 
  6. Remove lid and cook uncovered for a few more minutes until the sauce is thick and glossy. Transfer to a serving plate and eat with rice. 

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