Wednesday, October 27, 2010

Three Cup Chicken

I am out of the sweet mode today due to making several very rich and decadent cupcakes for donation.  All of you craving something sweet and chocolate need not fear, that recipe is coming up this friday.

This is one of the favorite dishes of Chinese take-outs on the east coast, but I have yet to see it on the menu at places here in Texas. This is not really an issue, because it is very easy to make at home. This combination of soy sauce, rice wine and dark sesame oil really turns chicken into something special. An easy and delicious meal is just the ticket on a busy day. This recipe was adapted from Scent of Spice, which is a blog that is currently in maintenance mode.

Three Cup Chicken
1/4 tsp salt
1 tsp sugar
1/2 cup (low salt) soy sauce
1/2 cup rice wine
1/2 cup dark sesame oil
1/4 cup fresh basil
6 slices of ginger
10 cloves of peeled garlic or minced garlic
8 deboned chicken thighs

In a saucepan or wok, stir fry the ginger at a medium temperature in the sesame oil until the ginger becomes dry.  Then add the chicken pieces and stir until done, when all pieces have no trace of pink.  Put in the garlic and the first 4 ingredients listed above, continuing to stir.

Once mixed, turn heat down to simmer and cover.  Mixture should be cooked until the liquids become thick, which should be about 15-20 minutes.  Then mix in the basil.

Serve hot over a bed of rice with an egg roll or spring roll on the side.