Three-cup chicken from Cook's Illustrated Annual Edition 2018 (page 21) by Cook's Illustrated Magazine

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

Accompaniments: Chinese restaurant-style rice

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

  • anya_sf on September 28, 2018

    I made the variation for 2 people. I only had chicken breast, so I sliced it thinner and simmered it for a shorter time so it wouldn't get too dry. 1/2 tsp red pepper flakes provided a nice amount of heat. Added blanched broccoli florets and sauteed red bell pepper at the end. My husband and I both enjoyed this dish.

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