Three Cup Chicken With Garlic Spinach Recipes

THREE CUP CHICKEN WITH GARLIC SPINACH

Steps:

• For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

THREE-CUP CHICKEN

Steps:

• Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
• Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
• Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
• Turn off the heat, add the basil and stir to combine. Serve with white rice.

TAIWANESE-STYLE THREE CUP CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

LIME-GARLIC CHICKEN AND SPINACH SALAD

Steps:

• Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate.
• Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.

THREE CUP CHICKEN

Steps:

• Cut the wings into three sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.
• Rehydrate the mushrooms in warm tap water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.
• In a heavy-bottomed pot over medium-high heat, add the oil, ginger slices, garlic, chiles and white sections of the green onions. Stir fry until aromatic and beginning to soften, about 2 minutes.
• Move the aromatics to one side of the pan and add the chicken pieces in a single layer, working in batches if necessary. Cook each piece of chicken until golden brown on all sides, turning occasionally. If the aromatics start to get too dark, remove them to a small plate and reserve.
• When the chicken is golden, add the rice wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Bring to a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring occasionally so all the pieces get color and flavor.
• If the cooking liquid is thin, remove the lid, raise the heat to medium and allow the sauce to reduce. Stir frequently to prevent burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has reduced to a rich glaze, taste and adjust the seasonings if necessary. Garnish with the green onion tops and Thai basil if using. Serve immediately.