Three Cup Chicken (三杯鸡)

Method9 steps · about 1 hr 25 min

1. 1

   Step 1: In a 12-inch wide heavy-bottomed skillet, heat all the toasted sesame oil (¼ cup) over low heat. Add all the thinly sliced ginger (1 piece) and slowly fry about 10 minutes until it begins to brown and curl at the edges.

   Slowly fry ginger · 10 minUses ¼ cup toasted sesame oil · 1 piece ginger, 3 inches long, thinly sliced

2. 2

   Step 2: Add all the lightly smashed garlic (16) and dried chili peppers (6) to the ginger and oil from step 1. Cook another 5 minutes until the garlic is light golden.

   Lightly brown garlic · 5 minUses All ginger and actual oil from step 1 · 16 garlic cloves, lightly smashed · 6 dried chili peppers

   
3. 3

   Step 3: Increase to medium-low heat, keeping the toasted sesame oil from burning. Move the cooked aromatics from step 2 to the side and arrange all the chicken wings (2 lb) in a single layer. Move the aromatics onto the wings to prevent burning; if space is tight, remove the aromatics temporarily and reserve them for step 5.

   Uses All aromatics and actual oil from step 2; reserve any temporarily removed aromatics · 2 lb chicken wings

   
4. 4

   Step 4: Cook the chicken from step 3 undisturbed for 5–7 minutes until lightly browned underneath. Flip and cook another 5–7 minutes until the second side is browned, keeping any aromatics in the pan from burning. These browning times do not complete cooking; the wings will braise in step 7.

   Brown wings — first side · 6 minUses All chicken wings and actual pan contents from step 3, with any removed aromatics still reserved

5. 5

   Step 5: Add all the ⅓ cup Shaoxing wine to the browned wings and actual pan contents from step 4. Scrape up the browned bits with a wooden spatula and return all aromatics temporarily removed in step 3. Gently stir together.

   Uses All browned wings and actual pan contents from step 4 · Any aromatics temporarily removed in step 3; none if they stayed in the pan · ⅓ cup Shaoxing wine

6. 6

   Step 6: Add all the ⅓ cup soy sauce and 3 tbsp brown sugar to the wine, browned chicken and aromatics from step 5. Stir to coat all the wings.

   Uses All wine, wings, returned aromatics and actual pan contents from step 5 · ⅓ cup soy sauce · 3 tbsp brown sugar

   
7. 7

   Step 7: Bring the chicken and sauce from step 6 to a boil, then reduce to low or medium-low heat and cover. Simmer about 40 minutes, stirring and tossing occasionally to coat the wings and checking that the sauce does not scorch. The chicken must reach 74°C / 165°F in its thickest part away from bone; continue gently cooking if needed.

   Braise chicken wings · 40 minUses All wings, sauce, aromatics and actual oil from step 6

   
8. 8

   Step 8: Remove the lid from the fully cooked chicken and sauce in step 7. If the sauce is still watery, cook uncovered for a few more minutes until it clings to the wings. Stir frequently to prevent sticking and scorching; stop once the sauce is thick.

   Uses All fully cooked wings and actual sauce from step 7

9. 9

   Step 9: Add all the Thai basil (1 bunch) leaves to the glazed wings and aromatics from step 8. Stir over gentle heat for about 2 minutes until the leaves wilt and the sauce is thick and glossy. Transfer to a large serving plate and serve hot as 4–6 main portions, with optional ready steamed rice.

   Wilt Thai basil · 2 minUses All chicken wings, aromatics and actual reduced sauce from step 8 · 1 bunch Thai basil, stems removed · Ready steamed rice for serving, optional