How to Make Three Cup Chicken with Jet Tila

How to Make Three Cup Chicken with Jet Tila | Ready Jet Cook | Food Network

Excellent issues arrive in threes ✨ Like Jet’s variation of Taiwan’s nationwide dish, Three Cup Chicken!
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Jet Tila shares his beloved go-to recipes and outlets at his family’s grocery keep.

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Three Cup Rooster
Level: Uncomplicated
Total: 1 hr 30 min
Energetic: 35 min
Generate: 4 servings


2 1/2 kilos chicken wings
6 dried shiitakes
2 tablespoons neutral oil, this kind of as peanut, canola or grapeseed
6 slices refreshing ginger
10 cloves garlic, lower in 50 percent lengthwise
3 compact dried red chiles
4 inexperienced onions, reduce into 2-inch lengths, white and environmentally friendly elements separated
1/2 cup Shaoxing rice wine or dry sherry
6 tablespoons slim soy sauce
2 tablespoons sweet soy sauce
3 tablespoons toasted sesame oil
1/4 cup granulated sugar
Small handful of Thai basil leaves, optional


Minimize the wings into 3 sections. Save the wingtips for stock or discard them. Pat the drum and flat sections dry with paper towels.

Rehydrate the mushrooms in warm faucet h2o, about 15 minutes. When softened, get rid of the stems and cut the caps into quarter-moon parts. Discard the stems.

In a heavy-bottomed pot over medium-substantial warmth, insert the oil, ginger slices, garlic, chiles and white sections of the eco-friendly onions. Stir fry until eventually fragrant and commencing to soften, about 2 minutes.

Shift the aromatics to one side of the pan and incorporate the rooster parts in a solitary layer, doing the job in batches if essential. Cook dinner each individual piece of hen until eventually golden brown on all sides, turning from time to time. If the aromatics start to get far too dark, clear away them to a little plate and reserve.

When the hen is golden, increase the rice wine, slender soy sauce, sweet soy sauce, sesame oil, sugar and mushroom caps. Increase the aromatics back again to the pot if you eliminated them. Bring to a boil and reduce to a simmer. Loosely include and simmer for 30 minutes, stirring occasionally so all the parts get shade and flavor.

If the cooking liquid is slender, take out the lid, raise the warmth to medium and allow for the sauce to lessen. Stir commonly to stop burning. The bubbles will get greater and start off to glaze on to the hen parts. When the sauce has minimized to a abundant glaze, style and modify the seasonings if essential. Garnish with the eco-friendly onion tops and Thai basil if applying. Provide quickly.

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How to Make Three Cup Chicken with Jet Tila | Completely ready Jet Prepare dinner | Food items Network

40 thoughts on “How to Make Three Cup Chicken with Jet Tila | Ready Jet Cook | Food Network”

  1. When he made videos with his wife they used a great white wok. It looked like it was ceramic, I've searched for that pan or one like it. Can anyone point me to a source and what the pan is called please!!!???

  2. I just made this with Chicken thighs and I had to double the liquid and sugar to cover the chicken 3/4 of the way. I never got a sticky glaze….just a lot of delicious sauce for my rice to soak up.

  3. Looks great! The written recipe is a lot differ than what Jett uses. The written is way less wet ingredients, anyone else notice that?

  4. Love picking up your excellent tips… yummm this recipe is new to me and will soon be a family fave. Thank you jet…you just exude culinary knowledge.

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