Taiwanese Three Cup Chicken

Taiwanese Three Cup Chicken

This dish is called three cups because it is traditionally made with equal proportions of three main ingredients: soy sauce, sesame oil and rice wine.  It is a one pot dish that is flavourful and very easy to make.  Although the authentic version has thai basil in it, I have also made this dish without it and it still tastes great.

Three Cup Chicken Recipe

6 to 8 chicken drumsticks (Note: You could also any chicken parts that you like: wings, half or whole chicken cut into chunks, or the most popular – boneless skinless chicken breast or thighs cut into pieces.)

1/3 cup toasted sesame oil

1/3 cup shaoxing wine

1/6 cup soy sauce

1/6 cup dark soy sauce (or substitute with soy sauce)

1/4 cup water (Note: Omit this if using boneless chicken meat)

3 tablespoons Chinese rock sugar, chopped roughly (or substitute with white granulated sugar) – Note: Be careful handling the rock sugar as it can have sharp edges when cut

6 cloves garlic, roughly minced

3 slices of ginger cut into thin strips

1 to 2 small red chillies (or to taste), deseeded and sliced thinly (optional)

1 cup very loosely packed fresh thai basil (or substitute with green onions, green parts only cut into 2 inch pieces)

Heat a heavy bottomed pot or a large clay pot over medium high heat.  Add the sesame oil.  When the oil is hot, add the ginger, garlic, and red chillies if using, and saute for 30 seconds to 1 minute.  Then add the chicken drumsticks and the shaoxing wine, soy sauce, dark soy sauce, rock sugar, and water (omit water if using boneless chicken).  Cover the pot with a lid and bring the sauce to a boil.  Lower the heat to maintain a simmer while uncovered.  (If using boneless chicken, simmer covered.)  Mixing the chicken occasionally (to make sure that all of the pieces are covered in sauce and cooked evenly), cook for 15 to 25 minutes until the chicken drumsticks are just cooked through. (If using boneless chicken meat, cook for about 6 to 8 minutes.) About 3 to 5 minutes before the end of your cook time, add the thai basil and stir to combine.  Do not overcook the chicken.  Remove the pot from heat and serve hot with rice.

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Summer Vegetables with a Green Herb Sauce

Summer Vegetables with a Green Herb Sauce

Ingredients

Vegetable Braise

• 2 tablespoon(s) extra-virgin olive oil
• 2 bay leaves
• 6 small onions, halved, or 2 large onions, cut into 2-inch pieces
• 7 clove(s) (large) garlic, peeled and halved
• 3 sprig(s) fresh thyme
• 6 fresh sage leaves
• 12 small (or 3 large) carrots, peeled and cut into 3-inch lengths
• 12 ounce(s) (small) new potatoes, scrubbed and cut into 1 1/2-inch wedges
• 8 ounce(s) yellow wax beans or a mixture of beans, trimmed and cut in half
• 5 medium tomatoes, peeled (see Tip), seeded and quartered, juice reserved
• 1 large yellow or orange bell pepper, cut into strips
• 1 pound(s) summer squash, cut into 2-inch pieces
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

Green Herb Sauce

• 1/3 cup(s) packed fresh basil leaves
• 1/3 cup(s) flat-leaf parsley leaves
• 2 tablespoon(s) fresh marjoram leaves
• 1 clove(s) (small) garlic
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) capers, rinsed
• 3 tablespoon(s) water, or more if necessary
• 1 pinch(s) salt

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Directions

1. To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over medium-low heat until fragrant, about 1 minute. Stir in onions, garlic, thyme, and sage; cover and cook, without stirring, 3 minutes. Layer carrots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.
2. ,To prepare green herb sauce: Purée basil, parsley, marjoram, garlic, and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.
3. Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce.
   
   Exchanges: 4 vegetable, 2 1/2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (178% daily value), Vitamin A (151% dv), Potassium (32% dv), Folate (24% dv), Magnesium (17% dv).

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Tips & Techniques

Tip: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Nutritional Information
(per serving)

Calories	250
Total Fat	13g
Saturated Fat	2g
Cholesterol	--
Sodium	352mg
Total Carbohydrate	32g
Dietary Fiber	7g
Sugars	--
Protein	6g
Calcium	--

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