Taiwanese Recipe
Taiwanese Three-Cup Chicken
Three-cup chicken is a Taiwanese dish built around sesame oil, soy sauce, rice wine, ginger, garlic, and basil.
Why this dish works
The dish teaches aromatic balance. The name points to three core seasonings, but the practical goal is a glossy, fragrant, reduced sauce.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 3–4 |
| Time | 40 minutes |
| Core technique | Aromatic braise-stir-fry |
| Heat level | Mild to medium |
| Best with | Rice and greens |
Ingredients
- 1.5 lb chicken thighs or drumettes
- 2 tablespoons sesame oil
- 6 slices ginger
- 4 cloves garlic
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1/3 cup rice wine or Shaoxing wine
- 1 teaspoon sugar
- 1 cup Thai basil or basil leaves
- Optional: fresh chiles
Method
- Heat sesame oil gently and fry ginger until aromatic.
- Add garlic and chicken. Brown lightly.
- Add soy sauces, wine, sugar, and chiles if using.
- Cover and simmer until chicken is cooked.
- Uncover and reduce sauce until glossy.
- Add basil and toss until wilted.
- Serve immediately with rice.
Variations and substitutions
- Use tofu or mushrooms for a vegetarian version.
- Use chicken wings for a snack-style version.
- Use less sesame oil for a lighter dish.
- Add king oyster mushrooms for texture.