3 Cups Chicken

QFC had a whole organic chicken on sale so I got one and wanted to try de-boning a chicken! I saw a couple of YouTube videos to how to de-bone a chicken, and it looked a lot harder than I thought it would be. But still, it only took me about 10 mins to get all of the bones out and I used the leftover bones to make chicken broth.

I use the meat of the chicken on this recipe. If you’ve had Taiwanese food, then you would have heard of 3 Cups Chicken. It’s probably one of the most popular dishes from Taiwan. The ‘3 cups’ means 1 cup of soy sauce, 1cup of rice wine and 1 cup of sesame oil. In this recipe, I used less soy sauce because I didn’t want the food to be too salty. I also reduced oil and added water for a more contemporary taste.



Ingredients
*2 cups water
*1 cup Chinese rice wine or dry sherry
*1/3 cup regular soy sauce
*1/3 cup dark soy sauce
*2 tablespoons Warcestershire sauce
* 4 oz rock sugar or ½ cup granulated sugar
*3 green onion, cut in half
*1 whole star anise
*½ teaspoon Chinese five spice
*1 tablespoon cooking oil
*1 whole chicken, de-boned, cubed
*6 slices ginger
*4 cloves garlic, thinly sliced
*3 small dried red chilies

Directions
1)Combine first 9 ingredients from water to five spice in a bowl to make the braising sauce.
2)Place a deep frying pan over medium heat until hot. Add oil, swirling to coat side. Place chicken in pan and brown lightly on all sides, 4 to 5 mins total. Remove chicken from pan.
3)Increase heat to high. Add ginger, garlic, and chilis; cook, stirring, until fragrant, about 20 seconds. Return chicken to pan and add braising sauce. Bring to a boil; reduce heat, cover and simmer until meat near bone is not longer pint when cut, 25 to 30mins.
4)Lift chicken from sauce and arrange on a serving platter. Strain sauce. Pass a bowl of sauce at the table. Reserve remaining sauce from other uses.