Name: Three Cup Chicken
Cook time: 19 min
Total time: 19 min
Yield: 4 servings
Ingredients: 2 stalks scallions, sliced; 10 cloves garlic, chopped; 15 slices ginger, peeled and thickly sliced; 5 g fresh red chillies, seeded and chopped; 2 tbsp sesame oil; 500 g bone-in chicken legs (thighs and wings), cut into 3 - 4 cm; 2 tbsp rice wine (shaoxing wine) (omit for halal); 1 ½ tbsp dark sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp rock sugar; 50 ml water (reduce water if you like thicker sauce); 1 bunch Thai Basil Leaves

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields4 Servings

Cook Time19 minsTotal Time19 mins

INGREDIENTS :

(A)

2 stalks scallions, sliced

10 cloves garlic, chopped

15 slices ginger, peeled and thickly sliced

5 g fresh red chillies, seeded and chopped

2 tbsp sesame oil

(B)

500 g bone-in chicken legs (thighs and wings), cut into 3 - 4 cm

(C)

2 tbsp rice wine (shaoxing wine) (omit for halal)

1 ½ tbsp dark sauce

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp rock sugar

50 ml water (reduce water if you like thicker sauce)

(D)

1 bunch Thai Basil Leaves

PREPARATIONS :

- Use corn-starch or flour to massage the chicken meat and rinse with water.

COOKING METHODS:

- Add (A) ingredients into mixing jar to saute.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C

- Scope with a spatula into the bottom of the mixing jar.

- Add (B) chicken ,(C) seasoning and water then saute until lightly brown.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

Notes:
I. If chicken stuck in the mixing blade and unable to spin shows error code E03, cancel and set speed 2. Once the chicken is spinning, change back to speed 1
II. Use blunt blade

- Add (D) basil leaves and shao xing wine , then saute.
Settings: Timer: 1 Minute / Speed: 1 / Temperature: 120°C

- Serve hot with steamed rice or congee.

Nutrition Facts

4 servings

Serving size

dishes

Amount per serving
Calories379

% Daily Value *
Total Fat 23.7g31%
Saturated Fat 5.6g28%
Cholesterol 115mg39%
Sodium 257mg12%
Total Carbohydrate 7.3g3%
Dietary Fiber 0.2g1%
Total Sugars 3g
Protein 33g

Calcium 2mg1%
Iron 10mg56%
Potassium 316mg7%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
(A)
2 stalks scallions, sliced
10 cloves garlic, chopped
15 slices ginger, peeled and thickly sliced
5 g fresh red chillies, seeded and chopped
2 tbsp sesame oil
(B)
500 g bone-in chicken legs (thighs and wings), cut into 3 - 4 cm
(C)
2 tbsp rice wine (shaoxing wine) (omit for halal)
1 ½ tbsp dark sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp rock sugar
50 ml water (reduce water if you like thicker sauce)
(D)
1 bunch Thai Basil Leaves

Directions
PREPARATIONS :
1
- Use corn-starch or flour to massage the chicken meat and rinse with water.

COOKING METHODS:
2
- Add (A) ingredients into mixing jar to saute.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C

- Scope with a spatula into the bottom of the mixing jar.

3
- Add (B) chicken ,(C) seasoning and water then saute until lightly brown.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C

Notes:
I. If chicken stuck in the mixing blade and unable to spin shows error code E03, cancel and set speed 2. Once the chicken is spinning, change back to speed 1
II. Use blunt blade

4
- Add (D) basil leaves and shao xing wine , then saute.
Settings: Timer: 1 Minute / Speed: 1 / Temperature: 120°C

5
- Serve hot with steamed rice or congee.

Notes

Three Cup Chicken
Ingredients Directions

Ingredients

Directions

Notes

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