Taiwanese Three Cup Chicken.

  • August 9th, 2020
  • By Katy Jao
Ingredients:
  • 2 pounds of chicken wings
  • 1 tablespoon soy sauce
  • 1/3 cup black sesame oil
  • 2 inch ginger piece
  • 1 scallion
  • 5 cloves of garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon sugar
  • 4/5 cup of water
  • 1 cup of Thai basil leaves
Details:
  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Makes: 2 servings
Instructions:

Refer to process photos below.

  1. In a bowl, add 1 tablespoon of soy sauce to marinate the chicken.
  2. Wash the ginger well and slice into very thin strips with the skin on.
  3. In a pan with high walls on low heat, pour in the black sesame oil and the sliced ginger. Fry with a low heat until the ginger is golden brown and begins to curl and crisp, about 5 minutes.
  4. Peel the garlic cloves and add them whole into the pan with the scallion whites.
  5. Once the garlic begins to develop a little color, turn the fire to medium-high and add the chicken wings into the pan. Sauté until the chicken begins to brown.
  6. Add the soy sauce, Shaoxing wine, sugar, and water into the pan. Let the liquid boil and braise the chicken without the lid for about 10-15 minutes, stirring often.
  7. Once the sauce has evaporated and thickened, add the basil leaves and the scallion greens. Quickly sauté the herbs until bright green. Serve immediately with steamed rice.

This classic Taiwanese dish features a finger-licking-good sauce, brightened with fresh Thai basil and lots of aromatics.

why i love this recipe

Three cup chicken is named that way because it is traditionally made with three equal parts of soy sauce, sesame oil, and wine. Although the name implies a strict recipe, every restaurant and family has their own variation. My dad was the cook in our family and my sister and I would often request 三杯鷄 (san bei ji) for dinner. He always made it with chicken wings and lots of fresh garlic, ginger, and basil. This recipe has an irresistible, slightly sweet, and savory sauce that is magic with rice. I also love this recipe because it's a quick, one-pan dish that will not disappoint!

Tips and Suggestions
  • Frying the ginger with the black sesame oil helps infuse the ginger flavor throughout the oil.
  • Make sure the fire is low when frying the ginger and garlic, because overheating the black sesame oil will give it a bitter taste.
  • If you like your three cup chicken with more sauce, put a lid on the pan while it's braising to maintain more liquid.
Notes:
  • Black or dark sesame oil is made with toasted sesame seeds, which gives the oil a more complex flavor.
  • Other chicken cuts could be used in this recipe. Bone-in cuts will result in a more juicy and delicious dish.
  • If you want to amp up the flavor even more, add a tablespoon of chili sauce during the chicken sauté process and finish the dish with some freshly diced chilis for some heat.
Let's wrap this up

With some freshly steamed rice and a sautéed veggie, three cup chicken can be ready within 30 minutes. I can't wait for you all to try this delicious Taiwanese dish!