{
    "author": null,
    "date_published": null,
    "dek": null,
    "direction": "ltr",
    "domain": "cooking.nytimes.com",
    "excerpt": "Ask 30 people how to make this simple Taiwanese recipe, and you\u2019ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce…",
    "lead_image_url": "https://static01.nyt.com/images/2024/05/01/multimedia/SS-Three-Cup-Chicken-wqjc/SS-Three-Cup-Chicken-wqjc-threeByTwoMediumAt2X.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Three-Cup Chicken Recipe",
    "total_pages": 1,
    "url": "https://cooking.nytimes.com/recipes/1017456-three-cup-chicken",
    "word_count": 556
}