So, I decided to try Blue Apron, simply because I am currently on a string of nights and didn't want to try to plan my meals. I got three meals in my first shipment, this being one of them. It's in the same theme as many other dishes I've made the past couple weeks. Apparently, the dish gets its name because the original recipe requested a cup each of soy sauce, sesame oil, and rice vinegar. Obviously, those portions have been adjusted significantly in this dish, but it's nice all the same.
Apologies for the horrendous photo. I promise these photos look much better on the screen of my device than they do on the computer screen... :/
Taiwanese Three Cup Chicken
Adapted from Blue Apron
Serves 2
2 Tbsp sesame oil
1/2 pound choy sum
1/4 cup water
2 boneless, skinless chicken breasts, cut into 1-2 inch pieces
6 cloves garlic, minced
3 scallions, sliced thinly
1 inch piece ginger, grated
1 bunch Thai basil, stems removed and sliced
3 Tbsp soy sauce
1/4 cup rice vinegar
1 cup brown rice, cooked
Cut off and discard the ends of the choy sum stems and half lengthwise. Heat 2 tsp oil on medium-high heat until hot. Add choy sum and water. Cook 5-7 minutes until the leaves are wilted and the stems are tender. Set aside.
Heat 2 tsp oil in skillet on medium-high heat until hot. Add chicken and allow to brown on one side. Flip, then add the garlic, ginger, and the white portion of green onions to pan. Add more oil if necessary to lightly coat. Cook, stirring occasionally, for 1 minute, until garlic is fragrant and soft. Add vinegar and soy sauce. He to boiling, then reduce heat to medium-low. Cook, stirring occasionally, for 8-10 minutes until the chicken is cooked through. Stir in half of the basil. Remove from heat, season with salt and pepper to taste.
Serve with choy sum and rice. Garnish with remaining Thai basil and green onion.
My Notes:
The original recipe asked for only 3 cloves of garlic, but they sent me a whole bulb, so I got a little excited about chopping it all up. Very garlicy in the end, but I quite enjoyed it. I was a little suspicious of the choy sum, just because most greens I've wilted have been rather bland tasting, but it was quite a nice accompaniment to the saltiness of the chicken. All in all, it is a recipe I will definitely try again, and it's nice to have it in portions that are small enough that I don't feel terribly guilty for wasting so much food when just cooking for me.
And yes, I realize I haven't posted a recipe in over a year... I do actually have a couple in the queue that I never got quite around to getting photos for, so I'll back-date those posts some. Also, apologies for the photo, it isn't all that great, but it looks so much better on my iPhone than it does on the computer screen. One of these days I'll get around to updating my phone and getting a slightly better camera in the process.
