Good things been available in 3s ✨ Like Jet's version of Taiwan's national dish, 3 Cup Chicken!
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3 Cup Chicken
RECIPE COURTESY OF JET TILA
Level: Easy
Overall: 1 hr 30 minutes
Active: 35 min
Yield: 4 servings

Ingredients

2 1/2 pounds chicken wings
6 dried shiitakes
2 tablespoons neutral oil, such as peanut, canola or grapeseed
6 pieces fresh ginger
10 cloves garlic, halved lengthwise
3 small dried red chiles
4 green onions, cut into 2-inch lengths, white and green parts separated
1/2 cup Shaoxing rice wine or dry sherry
6 tablespoons thin soy sauce
2 tablespoons sweet soy sauce
3 tablespoons toasted sesame oil
1/4 cup granulated sugar
Small handful of Thai basil leaves, optional

Instructions

Cut the wings into three areas. Conserve the wingtips for stock or discard them. Pat the drum and flat areas dry with paper towels.

Rehydrate the mushrooms in warm faucet water, about 15 minutes. When softened, remove the stems and cut the caps into quarter-moon pieces. Discard the stems.

In a heavy-bottomed pot over medium-high heat, include the oil, ginger slices, garlic, chiles and white areas of the green onions. Stir fry up until aromatic and beginning to soften, about 2 minutes.

Move the aromatics to one side of the pan and include the chicken pieces in a single layer, operating in batches if essential. Prepare each piece of chicken until golden brown on all sides, turning sometimes. If the aromatics start to get too dark, eliminate them to a small plate and reserve.

When the chicken is golden, include the rice red wine, thin soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Add the aromatics back to the pot if you removed them. Give a boil and reduce to a simmer. Loosely cover and simmer for 30 minutes, stirring sometimes so all the pieces get color and flavor.

If the cooking liquid is thin, remove the lid, raise the heat to medium and enable the sauce to reduce. Stir regularly to avoid burning. The bubbles will get larger and start to glaze onto the chicken pieces. When the sauce has actually decreased to a rich glaze, taste and change the seasonings if necessary. Garnish with the green onion tops and Thai basil if utilizing. Serve immediately.

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How to Make Three Cup Chicken with Jet Tila|Ready Jet Cook|Food Network