Name: Three Teacup Chicken
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version) -; 1/4 cup rice vinegar -; 1/4 cup sugar -; 1 1/2 Tablespoons Shaoxing wine or dry sherry -; 1 tablespoon sesame oil -; 6 garlic cloves, smashed -; 8 1/4-inch-thick slices of peeled ginger -; 6 scallions, chopped -; 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional) -; 2 lbs. chicken breast or thighs cut into bite-sized pieces -; 2 star anise or pinch of anise seed (optional) -; 1/2 cup water -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Three Teacup Chicken

1. 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version) -

2. 1/4 cup rice vinegar -

3. 1/4 cup sugar -

4. 1 1/2 Tablespoons Shaoxing wine or dry sherry -

5. 1 tablespoon sesame oil -

6. 6 garlic cloves, smashed -

7. 8 1/4-inch-thick slices of peeled ginger -

8. 6 scallions, chopped -

9. 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional) -

10. 2 lbs. chicken breast or thighs cut into bite-sized pieces -

11. 2 star anise or pinch of anise seed (optional) -

12. 1/2 cup water -

How to cook deliciously - Three Teacup Chicken

1. Stage

Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.

2. Stage

Sauté the garlic, ginger, scallions, and peppercorns: Heat a wok or large sauté pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.

3. Stage

Add the chicken: Stir-fry until no pink on the surface remains (you just want to sear the outside nicely).

4. Stage

Add the braising liquid and star anise: Cook for 1 minute ensuring that the chicken is well coated in the braising liquid.

5. Stage

Add the water: Cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains.

6. Stage

Serve immediately: Serve over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.