Three-Cup Chicken
ID: f725f350...
James's secret recipe for Three-Cup Chicken, emphasizing that the key to deliciousness is the full release of the aroma from aromatics like green onions, ginger, and garlic. By first searing the chicken skin to render the fat, then braising with black sesame oil, soy sauce, rice wine, and sugar, and finally adding fresh basil, you create a classic Taiwanese dish that is rich, gelatinous, and perfect served over rice.
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🍳 Cooking Flow
Cut green onions into segments, slice ginger thinly, sprinkle a little salt on the chicken thigh skin, and cut chili peppers into segments. → Place the chicken skin-side down in a pan with sesame oil and sear until golden and crispy to render the chicken fat; remove and cut into bite-sized pieces. → In the same pan, stir-fry the ginger slices in the rendered chicken fat until dry and slightly charred, then add the chicken pieces, green onion whites, and garlic, and stir-fry. → Add sugar and stir-fry until caramelized, then add soy sauce, water, and rice wine drizzled along the rim of the pan. Braise until the sauce reduces. Just before removing from heat, stir in white pepper, black sesame oil, fresh basil, and chili peppers quickly. → Transfer to a preheated iron pot that has been seasoned with black sesame oil and basil to serve.
Cooking Steps
Brief Cooking Order
Cut green onions into segments, slice ginger thinly, sprinkle a little salt on the chicken thigh skin, and cut chili peppers into segments. → Place the chicken skin-side down in a pan with sesame oil and sear until golden and crispy to render the chicken fat; remove and cut into bite-sized pieces. → In the same pan, stir-fry the ginger slices in the rendered chicken fat until dry and slightly charred, then add the chicken pieces, green onion whites, and garlic, and stir-fry. → Add sugar and stir-fry until caramelized, then add soy sauce, water, and rice wine drizzled along the rim of the pan. Braise until the sauce reduces. Just before removing from heat, stir in white pepper, black sesame oil, fresh basil, and chili peppers quickly. → Transfer to a preheated iron pot that has been seasoned with black sesame oil and basil to serve.
Introduction
James's secret recipe for Three-Cup Chicken, emphasizing that the key to deliciousness is the full release of the aroma from aromatics like green onions, ginger, and garlic. By first searing the chicken skin to render the fat, then braising with black sesame oil, soy sauce, rice wine, and sugar, and finally adding fresh basil, you create a classic Taiwanese dish that is rich, gelatinous, and perfect served over rice.
Step 1
Cut the green onions into segments, separating the white parts from the green parts.
Step 2
Cut the chili peppers into large segments (large segments help control the heat level; use caution if using Bird's Eye chilies).
Step 3
Slice the ginger into thin slices.
Step 4
Sprinkle a little salt on the skin of the chicken thighs to help it get crispier and prevent sticking to the pan.
Step 5
Heat an empty pan, turn to low heat, and add a little sesame oil to coat the pan.
Ingredients List
Important Notes
The aroma of the aromatics (green onion, ginger, garlic) must be fully released; the ginger slices in particular must be stir-fried until dry and slightly charred—this is the soul of the dish. 💡
Searing the skin of boneless chicken thighs not only renders natural chicken fat but also makes cutting them easier as the meat remains raw, preventing the texture from becoming overcooked during the final braising. ⚠️
Black sesame oil cannot withstand high heat and will turn bitter if scorched, so it should not be used for stir-frying the ginger at the start; add it only at the very end or use it to warm up the serving iron pot. 🔥
The sauce for Three-Cup Chicken should not be too thin; it must be braised until it reaches a sticky, gelatinous consistency so that it perfectly coats the surface of the chicken. 🍳
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