No ImageThree Teacup Chicken

Did you make it? Rate it!

  1. IMHO

    Forget about using a wok. The typical stove doesn’t generate enough heat and, anyway, the wok just sits on top of the burner and the sides don’t get hot.

    Use a cast iron skillet and work in stages.

    Cook the chicken first and separately…give it a dusting of freshly ground black pepper and sear it over a high heat. Remove the chicken then sautee the garlic and ginger. Add liquid, then re-introduce the chicken and heat through. Then add scallions, keeping them bright and fresh.

  2. Kris

    I cooked this recipe the other night and it was a big hit! I also took the leftovers to work for lunch. After heating it up in the lounge area, a number of coworkers – lured in by the fantstic smell of the broth – came over to ask for the recipe! Thanks for sharing this with us! :-)

    xxxxxyyyyy

  3. Melissa

    Thank you x1000! I have been Craving this food ever since my neighbor, who was from Taiwan, moved away 10 years ago. I just made it and it turned out great!
    My husband is late coming home from work and there might not be any left!

    xxxxxyyyyy

  4. Anna

    Very good! And easy. Bit sweet; I’d cut down on the sugar next time. Will make again.

  5. GM

    We enjoyed this dish, although I thought it was a little too sweet- then I looked back at the recipe and realized I had made 4 teacup chicken- an extra one for the wine. Oops…good thing no minors joined us for dinner. We served with noodles and green beans.

View More