Three cup chicken
Although Three Cup Chicken is named for its three liquid ingredients--sesame oil, rice wine and soy sauce--its enticing aroma is what attracts your attention.
Scents of ginger and basil waft from this version of the traditional Taiwanese dish.
Such a fragrant meal seems like it would take awhile to prepare, but this comes together quickly. Buy chicken parts rather than a whole chicken, if you prefer. Serve the chicken over steamed jasmine rice.
Sauteed pea sprouts are a nice side dish; saute them briefly in a little sesame oil and minced garlic. The sprouts are sold at Asian markets.
Fresh fruit is a cooling finish.
Cut the chicken parts into 2-inch pieces using a cleaver. Set aside.
Heat the sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook until aromatic, 1 minute. Increase the heat to high and add the chicken. Cook, moving the pieces around, until the flesh no longer looks pink, 3 minutes.
Add the shaoxing wine, soy sauce and sugar, stirring to mix well. Cover the skillet and cook, stirring occasionally, until the liquid is reduced by half and the chicken is cooked through, 15 to 20 minutes. Stir in the basil just before serving.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
