Three Cup Chicken

⏱ 30 min 🔥 333 kcal 💪 35 g protein 🥬 2 g fiber 🥘 3 servings

Ingredients

• 6 chicken drumsticks

• 5 slices of ginger root

• 1/2 medium onion, cut into chunks

• 1 medium carrot, peeled and sliced

• 1 medium green bell pepper, deseeded and cut into chunks

• 3 tbsp Shaoxing wine (rice cooking wine)

• 2 tbsp soy sauce

• 1/2 tbsp dark soy sauce

• 1 tbsp sugar

• 1/2 cup water

• 1 tsp sesame oil

• 10 fresh basil leaves

Instructions

1. Pat dry the chicken drumsticks, pan fry them in a hot skillet until the skin is golden, take them out.

2. Use the fat from the chicken skin to saute the ginger slices for a few minutes until the ginger is slightly golden. (Remove excess chicken fat with a paper towel if needed)

3. Add the chicken back to the pan, add Shaoxing wine, soy sauce, dark soy sauce, sugar and water. Bring it to a boil, cover and let it cook on medium low heat for about 15 minutes. Stir occasionally to allow an even coating of sauce to the chicken.

4. Remove the lid, add onion, carrots, and bell pepper, turn the heat to medium high for a few minutes to allow the sauce to reduce. Center temperature of the chicken should reach 165 F or 75 C.

5. Add fresh basil and sesame oil.

Notes

1. Chicken skin has a lot of fat, using this cooking method allows you to cook without additional oil. If you use skinless chicken, you can skip the first step and use 1 tbsp vegetable oil to saute the ginger.

2. Three cup originally means 1 cup soy sauce, 1 cup cooking wine, and 1 cup sesame oil. To avoid excess sodium and fat but still get the signature flavor of the three cup chicken, the amount of ingredients has been adjusted.

3. This dish is fairly high in sodium, however, sodium is concentrated in the sauce. If you want to reduce your sodium intake, disregard part of the sauce when eating.