Three Cup Chicken with Essence of Chicken

Mains
Poultry

Easy Level:

Cook Time:

Servings:

3 - 4 pax

Bet you have heard of 三杯鸡 (Taiwan 3 Cup Chicken) but have you heard of one that improves your cognitive function and memory?
Presenting you this 三杯鸡 with Kinohimitsu Essence of Chicken. This recipe is not your typical braised chicken – these chicken cubes are seasoned with Kinohimitsu Essence of Chicken giving them a rich and deep flavour.
Now, all you need a warm bowl of rice to doused this decadent, gao gravy all over.
—-
Kinohimitsu Essence of Chicken is made with 180 days old free-range chicken and high pressure double boiled to extract and concentrate the essence from chicken. Free from hormones and antibiotics.

Ingredients

Adjust Servings
US / Metric
0.00
boneless Chicken thighs, approx.500g (cut into bite sizes)
0.00
boneless Chicken thighs, approx.500g (cut into bite sizes)
0.00
g
g
Ginger slice (smashed)
0.00
g
g
Ginger slice (smashed)
0.00
cloves
cloves
Garlic (smashed)
0.00
cloves
cloves
Garlic (smashed)
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cooking oil
0.00
tsp
tsp
Cooking oil
0.00
tbsp
tbsp
Light soy Sauce
0.00
tbsp
tbsp
Light soy Sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
bottle
bottle
of Kinohimitsu Essence of Chicken
0.00
bottle
bottle
of Kinohimitsu Essence of Chicken
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
cup
cup
Cooking wine
0.00
cup
cup
Cooking wine
0.00
g
g
Basil leaves
0.00
g
g
Basil leaves

Steps

1

Add cornstarch and cooking oil to chicken thigh. Give it a good massage and set aside.
Add cornstarch and cooking oil to chicken thigh. Give it a good massage and set aside.
Mark as completed

2

In a pan, toss in the chicken pieces and pan fry them until light brown and fragrant. Swipe them aside.
In a pan, toss in the chicken pieces and pan fry them until light brown and fragrant. Swipe them aside.
Mark as completed

3

Add in smashed ginger and garlic slices with the chicken fats rendered from the pan frying. Stir fry until fragrant. Slowly combine and mix well.
Add in smashed ginger and garlic slices with the chicken fats rendered from the pan frying. Stir fry until fragrant. Slowly combine and mix well.
Mark as completed

4

Add in light soy sauce, dark soy sauce, fish sauce and sugar. Mix and coat well.
Add in light soy sauce, dark soy sauce, fish sauce and sugar. Mix and coat well.
Mark as completed

5

Pour in cooking wine and Kinohimitsu Essence of Chicken. Mix well again.
Pour in cooking wine and Kinohimitsu Essence of Chicken. Mix well again.
Mark as completed

6

Cover and let it simmer for approx. 10 minutes or more depending on the cut of your chicken pieces.
Cover and let it simmer for approx. 10 minutes or more depending on the cut of your chicken pieces.
Mark as completed

7

Let it boil down a little to thicken the sauce. Add in basil leaves and mix well.
Let it boil down a little to thicken the sauce. Add in basil leaves and mix well.
Mark as completed

8

Serve hot with rice.
Serve hot with rice.
Mark as completed

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