Rice Cooker Three-Cup Chicken
This popular Taiwanese dish gets its unusual name from a variation of the recipe that contained 1 cup each of: dark soy sauce, Chinese cooking wine, and sesame oil.
Serves: 3Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1⁄4 cup dark soy sauce
- 2 Tbsp. water
- 1⁄4 cup Chinese cooking wine, divided
- 1 Tbsp. brown sugar
- 1⁄4 cup sesame oil, divided
- 10 chicken wings
- 1 piece (1⁄2 inch) fresh ginger, peeled and sliced
- 2 cloves garlic, peeled and minced
- Combine soy sauce, water, 1⁄4 cup Chinese cooking wine, and brown sugar in a bowl. Mix well and set aside.
- Add 2 tablespoons sesame oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the chicken wings and sear for about 8 minutes until they turn brown on the surface, covering rice cooker occasionally in the process of cooking. Remove wings and set aside.
- Grind the ginger and garlic together with a mortar and pestle to make a paste. Add the paste to the rice cooker and fry for 3 minutes until fragrant
- Add the sauce mixture and stir well. Cover rice cooker and allow it to cook for 5 minutes, or until the sugar has melted. Add the wings and cook about 20 minutes, switching to Warm if mixture bubbles too vigorously, until wings are cooked through and sauce slightly reduces (thickens). Add the remaining sesame oil before serving.