This recipe is from one of my favorite cooking shows - Ching-he Huang's Easy Chinese http://www.cookingchanneltv.com/recipes/ching-he-huang/three-cup-chicken-with-garlic-spinach.html. "Three cup" is in reference to the three equal parts ingredients that are used - soy sauce, toasted sesame oil and Shaoxsing rice wine. Note: you use equal amounts, not full cups. I used a scant 1/4 cup of each for four chicken thighs. The recipe is a popular Taiwanese dish and was traditionally made in an earthenware pot and brought to the table sizzling, almost on the cusp of burning. I used organic, boneless, skinless chicken thighs cut in pieces and browned with ginger and garlic. The liquid mixture and a sprinkling of sugar is added and cooked until reduced down about 75 percent. Toss with Thai basil leaves and fresh Fresno chiles, and serve with rice.
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