Three Cup Chicken 三杯鸡
Three Cup Chicken is a popular Taiwanese dish. Three cups refer to 1 cup cooking wine, 1 cup sesame oil and 1 cup soy sauce. The truth is usually people don't use that much condiment.
I like the fragrant of basil, which is added at the last stage. This dish goes very well with rice. I usually have to cook extra rice when I prepare Three Cup Chicken.
Ingredients
1. 2 chicken thighs (chopped into chunks)
2. 4 tbsp. light soy sauce
3. 1/2 tsp dark soy sauce
4. 4 cloves of garlic (halved)
5. 5 slices of ginger
6. 1 chilli (cut)
7. some basil leaves
8. 1/2 small bowl of warm water
9. 2 tbsp. oil
10. 4 tbsp. cooking wine
11. 1 tbsp rook sugar
12. 2 tsp sesame oil
13. 1/2 tsp black vinegar
Method
Chicken
1. Marinade chicken with light soy sauce and dark soy sauce for 30 min.
2. Pour warm water and oil into a pan and on the heat.
3. Place chicken chunks into the pan when water starts to boil. Cover pan with lid for about 15 min or until 70% cooked.
Sauce
1. In a hot pan, heat oil and sautee chilli, garlic and ginger until fragrant and garlic is slightly brown.
2. Add cooking wine and let it simmer for a few seconds.
3. Add the 70% cooked chicken and sauce into the pan.
4. Add rook sugar and cover pan with lid. Cook until liquid is reduced.
5. Add sesame oil into the heated claypot. Lay a layer of basil leaves in the pot.
Place chicken into the claypot. Drizzle dark vinegar before serving.
I like the fragrant of basil, which is added at the last stage. This dish goes very well with rice. I usually have to cook extra rice when I prepare Three Cup Chicken.
Ingredients
1. 2 chicken thighs (chopped into chunks)
2. 4 tbsp. light soy sauce
3. 1/2 tsp dark soy sauce
 |
| Chicken thigh, light and dark soy sauce |
4. 4 cloves of garlic (halved)
5. 5 slices of ginger
6. 1 chilli (cut)
7. some basil leaves
8. 1/2 small bowl of warm water
9. 2 tbsp. oil
10. 4 tbsp. cooking wine
11. 1 tbsp rook sugar
12. 2 tsp sesame oil
13. 1/2 tsp black vinegar
Method
Chicken
1. Marinade chicken with light soy sauce and dark soy sauce for 30 min.
2. Pour warm water and oil into a pan and on the heat.
3. Place chicken chunks into the pan when water starts to boil. Cover pan with lid for about 15 min or until 70% cooked.
 |
| Place chicken in the pan with warm water and oil |
Sauce
1. In a hot pan, heat oil and sautee chilli, garlic and ginger until fragrant and garlic is slightly brown.
2. Add cooking wine and let it simmer for a few seconds.
3. Add the 70% cooked chicken and sauce into the pan.
4. Add rook sugar and cover pan with lid. Cook until liquid is reduced.
5. Add sesame oil into the heated claypot. Lay a layer of basil leaves in the pot.
Place chicken into the claypot. Drizzle dark vinegar before serving.
