Three Cup Chicken With Garlic Spinach
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.75 cups
Jasmine Rice1 tbsp
Peanut Oil2 cloves
Garlic (finely chopped)1 cup
Rice Wine (shaohsing)1 tbsp
Brown Sugar1 pinch
Sea SaltDirections:
1
For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch
2
Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water
3
Bring to a boil, cover tightly with a lid and reduce the heat to low
4
Cook for 15 to 20 minutes
5
Remove from the heat, keep covered and set aside until ready to serve
6
For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil
7
When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds
8
Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns
9
Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes
10
Stir well and add the brown sugar
11
Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes
12
Turn off the heat, stir in the basil leaves and allow them to wilt slightly
13
For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat
14
Add the garlic and saute until fragrant
15
Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes
16
When ready to serve, uncover the pan of steamed rice
17
Using a fork, fluff up the rice and divide among 4 plates
18
Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired
19
Serve the spinach on the side