Recipe: Three Cup Chicken with Garlic Spinach - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

Three Cup Chicken Chinese Recipe

Three Cup Chicken with Garlic Spinach

Try this recipe for Chinese New Year

Want to celebrate Chinese New Year, and don't fancy a takeaway? This delicious Chinese dish make a simple, authentic supper all year-round.

Prep time

10 mins

Cook time

40 mins

Serves

2-4

Ingredients

  • 285g jasmine rice
  • 600ml water
  • 1 tbsp peanut oil
  • 5 cloves garlic, finely chopped
  • 2.5cm piece fresh ginger, peeled and sliced into thin coins
  • 450g (about 6) boneless-skinless chicken thighs, cut into 1cm pieces
  • 60ml Shaohsing rice wine or dry sherry
  • 60ml light soy
  • 1 tbsp brown sugar
  • 1 small handful of Thai basil leaves, or Italian basil, plus extra for garnish
  • 1 medium red Fresno chilli, seeded and sliced into rings, for garnish
  • 1 tbsp peanut oil
  • 2 cloves garlic, finely chopped
  • 320g baby spinach leaves
  • Pinch of sea salt

Method

Step 1: Rinse the jasmine rice, until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy bottomed saucepan and add the water. Bring to a boil and then cover tightly with a lid and reduce the heat to low. Cook for 15-20 minutes then remove from heat, keep covered and set aside until ready to serve.

Step 2: Meanwhile, heat wok over high heat and add one tablespoon of oil, when it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let settle in pan for 30 seconds before stir-frying for two to three minutes until it has browned.

Step 3: Add the rice wine, soy sauce, and toasted sesame oil; reduce heat and cook on a medium for six minutes. Stir well and add the sugar. Bring to a boil, then turn down the heat to medium/low and simmer for about five minutes, until the sauce is reduced to a thick/sticky consistency and the chicken is cooked through. Turn off the heat, stir in basil leaves and allow them to wilt slightly.

Step 4: In a separate pan or another wok, make the spinach. Heat one tablespoon of peanut oil over medium high heat. Add garlic and sauté until fragrant. Add spinach leaves and toss with tongs, or chopsticks, until wilted (adding a splash of water to facilitate cooking if desired); about two to three minutes.

Step 5: When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among four plates. Serve with a generous portion of the chicken, garnish with chili rings and more basil leaves, if desired. Serve spinach on the side.

  • Cook’s Note: It’s important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which will continue to cook and not reduce or thicken. The final dish should be slightly sticky.

Recipe by Ching-He Huang, chef and star of Easy Chinese: San Francisco, airing this week on Food Network UK, Sky channel 262, Freeview 49 and Freesat 405. Or visit foodnetwork.co.uk for more recipes and tips.

Tags: recipes, food and drink

Share on

or email.

  • Facebook
  • Digg
  • Delicious

CONNECT WITH STYLIST

Our Most…

Top 10 radiance boosting facials

Top 10 radiance boosting facials

You wouldn't believe it from the grey skies…

More
Alexa Chung

9 Fashion trends kick-started by Alexa Chung

She may have described her personal style as…

More
The Power Moisturizers

The power moisturisers

Contrary to the bold claims and ambiguous…

More
History's most notorious female criminals

History's most notorious female criminals

Men may rule the head count in history's most…

More

Jaguar XE gets a suitably classy launch

The all-new Jaguar XE sports saloon follows hot…

More

NYFW: Win a £1,000 Avenue 32 wardrobe

New York Fashion Week heralds a month of pure…

More

NYFW: Win a two-night stay at W New York - Downtown

One lucky Stylist reader and their guest will…

More

Your Vote Counts

It's one of the chilliest Augusts in decades. Are you...

It's one of the chilliest Augusts in decades. Are you...