A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Three Cup Chicken
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound boneless, skinless chicken, white and dark meat
salt and pepper
1 cup soy sauce
1 cup sesame oil
1 cup rice wine
2 cloves garlic
3 tablespoons vegetable oil
2 Birds Eye chilies, or to taste (optional)
1 piece (1 inch size) ginger
white rice
directions
Cut chicken into bite sized pieces, about 1 inch by 1 inch. Season chicken with salt and pepper and set aside.
In a medium bowl combine soy sauce, sesame oil, and rice wine and set aside.
Roughly chop garlic. Slice chilies if using. Peel ginger and cut into large slices.
Heat oil in a wok over high heat. Fry garlic for 1 minute then remove with a slotted spoon and discard. Add chicken and fry for about 2 minutes until browned on all sides. Add liquid mixture along with optional chilies and ginger slices. Simmer for about five minutes until liquid has reduced. Taste and adjust seasoning if necessary with salt, pepper, or a pinch of sugar. Discard ginger. Serve chicken with white rice.
Recipe Source: Courtesy of K.F. Seetoh, Singaporean Street Food Expert
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