3-Cup Chicken


chicken cutlets, 2


soy sauce, 3 tsp

sugar, 2 1/2 tsp

sesame oil, 1/4 tsp

corn starch, 3 tsp

cooking oil, 1 tsp

ginger, 1/2 cup sliced

garlic, 1/2 cup

red pepper, 1/2 cup

3-Cup Chicken Sauce:

yellow rice wine, 4 tbsp

sesame oil, 3 tsp

soy sauce, 3 tbsp


scallion, 1/2 cup chopped

basil, 1 cup



1.Marinate chicken cutlets with soy sauce, sugar, and sesame oil


2.Add corn starch and cooking oil, mix well. Refrigerate for 20 minutes.


3.Heat up some oil in a pan, stir-fry ginger, garlic, and red pepper until aroma comes out. Take out and set aside.

4.Heat up the chicken cutlets in the same pan, add sesame oil, yellow rice wine, and soy sauce, then bring back the ginger, garlic, and red pepper. Cover with lid and simmer for 2 minutes.


5.Add scallion and basil, then transfer to a preheated clay pot.

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