Three-Cup Chicken Recipe

Cooked in soy sauce, rice wine, and sesame oil, and loaded with garlic, ginger,
and fresh Thai basil, this classic Taiwanese chicken dish is a must-try dish.
Try this Three Cup Chicken recipe for dinner tonight.

Servings: 3

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Course:

Main Course

Cuisine:

Chinese

Keywords:

Instructions

1 Peel the cloves of garlic and gently flatten them with the side of a knife. Peel
the ginger and thinly slice.
2 Clean the chicken and pat dry with paper. If you wish, you can remove the bone
from the meat and into bite-sized cubes.
3 Take out a large frying pan and add the sesame oil. Put on medium heat and let
the oil heat up. Once heated, add the ginger, garlic, chillies and shallots.
Continuously stir them until lightly browned. Afterwards, scoop everything out
and set aside in a small bowl.
4 Turn up the heat to medium-high. Lay the chicken pieces, skin side down and in a
single layer, on the hot oil. Cook until the chicken skin is nicely browned and
has a crispy texture. Then flip them over and brown the other side as well.
5 Add the ginger, garlic, chillies and shallots back to the pan.
6 Add in the soy sauce and rice wine. Turn the heat to low, cover the pan and
braise the chicken for about 20 minutes. Using a ladle or large spoon, pour the
sauce over the chicken to add more flavour. You can also flip them over after 10
minutes.
7 Taste the sauce occasionally; you may need to add more soy sauce depending on
your preferences.
8 Turn up the heat again and stir in half of the Thai basil. Continue cooking the
chicken, uncovered, until the sauce has thickened and reduced. At this point,
there will appear to be more oil than sauce.
9 Add the rest of the basil leaves. Cook for another minute. Turn off the heat and
you're done. Serve hot with rice. Enjoy!

Three-Cup Chicken Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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