Three-Cup Chicken Recipe | James Beard Foundation
Three-Cup Chicken This traditional Taiwanese dish, made with chicken in a soy sauce braising liquid, gets its name from the original recipe, which calls for
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 1 1/2 pounds chicken thighs or legs, each thigh and leg cut into 2 pieces
- 2 tablespoons vegetable oil
- 6 thin slices fresh ginger
- 1/4 cup plus 2 tablespoons white rice wine, divided
- 2 tablespoons soy sauce, divided
- 1/4 cup toasted sesame oil
- 1 medium bunch (2 ounces) Thai basil leaves
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