weeknight · One pan
Taiwanese Three-Cup Chicken
This is the sort of one-pot chicken that earns its keep on a weeknight: brown the thighs, let the sauce reduce, and add basil at the finish. Keep an eye on the pan near the end; glossy is good, charcoal lacquer is less charming.
Major allergens listed: Wheat, Soy, Sesame
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Brown the chicken. Heat a wide Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon sesame oil, then add half the chicken in a single layer. Cook until browned in spots, 3 to 4 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon sesame oil and chicken. Do not crowd the pan unless steamed chicken is the evening's ambition.
- Cook the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Lower the heat to medium. Add the shallots, ginger, garlic, and chiles to the pot. Stir until fragrant and the shallots begin to soften, about 2 minutes.
- Braise in the sauce. Return the chicken and any accumulated juices to the pot. Add the soy sauce, Shaoxing wine, water, and sugar. Stir, scraping up browned bits, and bring to a steady Cook in liquid with gentle, occasional bubbles—not a full rolling boil.. Cover partially and cook, stirring once or twice, until the chicken is cooked through and reaches 165°F in the thickest pieces, 12 to 15 minutes.
- Reduce and finish. Uncover and raise the heat to medium-high. Cook in liquid with gentle, occasional bubbles—not a full rolling boil., stirring often, until the sauce is thick, shiny, and coats the chicken, 4 to 6 minutes. Remove from the heat, Gently combine ingredients with broad scooping motions so the mixture keeps its texture. in the Thai basil until just wilted, and serve promptly.
Sauce control
The sauce tightens quickly once uncovered because it contains sugar and soy sauce. Stir frequently during the final reduction and pull the pot from the heat when there is enough sauce to coat the chicken.
Food safety
Use an instant-read thermometer and cook chicken to 165°F. Refrigerate leftovers within 2 hours and reheat them to 165°F before serving.
Less heat
Use one chile, remove the seeds, or leave the chiles out. The ginger, garlic, and basil still carry the dish.
Gluten-free option
Use certified gluten-free tamari in place of soy sauce and choose a gluten-free cooking wine. Check individual labels, since formulations vary.
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