THREE-CUP CHICKEN
Steps:
- 1. Toast peppercorns in a large flat-bottomed carbon-steel wok or heavy skillet over high heat until fragrant, about 1 minute. Crush in a mortar and pestle or with a rolling pin. Set aside near the stove. 2. Meanwhile, combine broth, soy sauce, rice vinegar, rice wine (or sherry), sesame oil, honey (or sugar) and star anise in a medium bowl. Finely chop enough scallions to equal 2 tablespoons and reserve for garnish; cut the remaining scallions into 2-inch lengths. Place the sauce and scallion pieces near the stove. 3. Heat canola oil in the wok (or skillet) over high heat until shimmering. Reduce heat to medium-high; add 2 drumsticks and 2 thighs and cook, undisturbed, for 4 minutes. Carefully flip the chicken over and cook for 3 minutes on the other side, reducing the heat as needed if the pan gets too hot. Transfer the chicken to a plate and repeat with remaining chicken; remove to the plate. Add the scallion pieces, garlic and ginger to the pan; cook, stirring once or twice, until they begin to brown, about 1 minute. Add the crushed peppercorns and stir for 5 seconds. Add the reserved sauce and cook 2 minutes. Add the chicken; stir to coat with the sauce. 4. Adjust the heat to maintain a simmer, cover the pan and cook, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes. Stir in basil leaves and cook, uncovered, for 1 minute more. Garnish with the chopped scallions and chopped basil.
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[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The sauce was flavorful and the chicken was tender and moist.
Mr Hijon
[email protected]This recipe is a great way to use up leftover rice. It's also a great way to get kids to eat their vegetables.
Margret Mwandoe
[email protected]I love the addition of basil to this dish. It gives it a really fresh and herbaceous flavor.
Sudayee MK
[email protected]This dish is a great way to introduce people to Taiwanese cuisine. It's flavorful and easy to eat.
Dior DIOR
[email protected]I'm always looking for new ways to cook chicken, and this recipe is a great addition to my repertoire.
Kim Thomas
[email protected]This dish is a great way to use up leftover chicken. It's also a great make-ahead meal.
UMMI KALSOOM
[email protected]I love that this recipe uses simple ingredients. It's a great way to get a delicious meal on the table without a lot of fuss.
Rhonda Smiley
[email protected]I've tried many three-cup chicken recipes, but this one is by far the best. The chicken is so tender and flavorful.
James Spalding
[email protected]This recipe is a keeper. It's easy to make and the results are amazing.
MANUEL Cruz
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Peter Mcmillan Oduro
[email protected]I followed the recipe exactly and the dish turned out perfectly. I will definitely be making this again.
thikshana mechanic
[email protected]I was looking for a new chicken recipe and I'm so glad I found this one. It's absolutely delicious!
Hiyan Bhai
[email protected]This is one of my favorite Taiwanese dishes. I love the sweet and savory sauce and the tender chicken.
Hybrid Fortnite
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Rasheed Bhai
[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The sauce was flavorful and the chicken was tender and moist.
Le Asim
[email protected]This recipe is a great introduction to Taiwanese cuisine. The flavors are bold and complex, but not overwhelming. I highly recommend it.
Najib Khan
[email protected]I made this dish for dinner last night and my husband raved about it! He said it was the best three-cup chicken he had ever had.
Affan ktk
[email protected]Three-cup chicken is a Taiwanese dish that is easy to make and always a hit with my family. I love the combination of flavors from the soy sauce, rice wine, and sesame oil.