The name "three cup chicken" alludes to a mixture of one cup each of soy sauce, rice wine, and sesame oil.
That's a lot of sesame oil, especially because we rarely use more than a teaspoon at a time!
Our version of three cup chicken has a more balanced flavor with ¼ cup Shaoxing wine, 5 teaspoons of soy sauce (including Chinese light and dark soy sauce), and 1 tablespoon of sesame oil.
The addition of a couple teaspoons of sugar results in a well-rounded, rich, and somewhat sweet flavor.
While the ratios are comparable to our chicken version, we've changed it up to utilize tofu.
The tofu is prepared using my no-fry crispy tofu recipe, which produces a crunchy texture without the need for deep frying.
A very light layer of cornstarch on the outside of the tofu provides all of the thickening required to make a glossy sauce that lavishly coats the tofu.
The use of simple aromatics such as ginger, garlic, dried chile, Thai basil, and scallions results in a fragrant, sophisticated dish that is also quite simple to prepare.
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