Three-Cup Chicken

Three-Cup Chicken

with Jasmine Rice

Select Qty: Dinner for

SHARE:

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine.) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Interested in the New York Times Cooking Meal Plan? Click here to learn more.

  • Est. Cooking Time: 40 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Pale Ale

INGREDIENTS:

  • Sesame Oil
  • Brown Sugar
  • Tamari Sauce
  • Basil
  • Cooking Sake
  • Green Onion
  • Red Chili Flakes
  • Sugar Snap Peas
  • Chicken Thighs
  • Jasmine Rice
  • Fresh Ginger
  • Garlic Cloves

EQUIPMENT YOU'LL NEED:

  • Medium Bowl
  • Medium Saute Pan
  • Peeler
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • We Got You Covered!

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.