Three cup chicken (Sanbei ji / 三杯雞) from Madame Huang's Kitchen by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 03, 2016

    This is so much better than my go-to NYT 3-cup chicken recipe. Unlike most other recipes, instead of the soy sauce, Carolyn Philips used oyster sauce which added a new dimension to the dish. And the sauce also thickened nicely and clinged to the chicken pieces better. I used boneless, skinless chicken thigh and Thai basil. Instead of red jalapeno, I used dried red chilies.

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