A Foreigner's Family Dinner Table in Taipei, China - Three-Cup Non-Toxic Chicken

I never imagined that the three-cup chicken I ate at home would actually be cooked by my foreign husband!

When serving the dish, he would even deliberately chat with me in Taiwanese-accented Mandarin,

pretending to be a stir-fry restaurant owner!!

The three-cup chicken sauce is not too salty, and very flavorful.

When you cook it yourself, you can choose better ingredients,

eat fresh, and avoid toxins.

 

The fake stir-fry restaurant owner selflessly shares the recipe:

Prep: 5 minutes

Cook: 40 minutes

 

Ingredients:

Sesame oil, ¼-1/3 cup

Whole garlic cloves, 20 cloves (yes, 20 cloves!)

Thinly sliced young ginger, 10 thin slices (do not peel; cut diagonally into thin slices so the slices are large enough not to be eaten by mistake)

Small red chilies, 2, do not remove seeds, sliced

Toxin-free chicken thigh chunks or cut-up drumsticks, 900 g

 

Sauce:

Organic light-salt soy sauce, 1/2 cup

Rice wine, 1/2 cup

Brown sugar, 1 tablespoon

Fresh basil, 2 cups

Scallions, cut into sections, 1 cup

Prepare first: Peel the garlic, slice the ginger and chilies, and mix the sauce.

(Remember to cook the rice first!)

In a large pot (a Lodge cast-iron wok works great!), heat the sesame oil over high heat. Add the garlic cloves, ginger slices, and chili slices; stir-fry for about 2 minutes to release the aroma. Add the chicken and stir-fry occasionally until the meat turns white, about 5 minutes. Add the sauce, and when the sauce starts to boil, stir the contents of the pot so the sauce coats everything, then turn to medium heat. Do not cover the pot; cook for about 30 minutes to slowly reduce the sauce until thick, stirring occasionally during the process. (While the sauce is reducing, pick and wash the basil leaves one by one, pat them dry, and cut the scallions. Prepare other side dishes at this time too.) When the sauce is almost reduced, turn the heat back to high, add the basil and scallions, and stir-fry for about another 2 minutes. When serving, you can spoon it directly over rice and eat it with stir-fried greens.

 

Thank you,

fake stir-fry restaurant owner!

(He loves asking people ”jia ba mue”, but when they answer with a long string of Taiwanese, he says ”ting wu”!)

 

 

The recipe is also published simultaneously on Goya's Kitchen