Taiwanese Three Cup Chicken
Taiwanese Three Cup Chicken
Ingredients
- 1 1/2 tablespoons plain oil, canola, vegetable, or peanut
- 600 grams chicken thighs, boneless, skinless, cut into 2.5cm/1" pieces
- 6 slices ginger, ~3mm / 1/8" thick
- 1 1/2 tablespoons garlic, finely minced (~5-6 cloves)
- 2 dried red chillies, or 1/4 teaspoon dried chili flakes
- 1 1/2 tablespoons toasted sesame oil
- 1 cup Thai basil leaves, lightly packed, or regular basil leaves, or 2 green onion stems cut into 5cm/2" lengths
For the Sauce
- 2 tablespoons light soy sauce, or all-purpose soy
- 2 teaspoons dark soy sauce
- 1 tablespoon white sugar
- 2 tablespoons Chinese cooking wine, or Taiwanese rice wine (mijiu), or chicken stock/broth
For Serving
- as needed white rice
Instructions
- 1
Heat the plain oil in a large pan or wok over medium heat. Add the ginger slices and dried red chillies, and toast for 30 seconds.
⏱️ 1 min
- 2
Increase the heat to high. Add the chicken pieces and cook for 3 minutes, or until the surface of the chicken has changed from pink to white.
⏱️ 3 min
- 3
Add the finely minced garlic to the pan and cook for another 30 seconds, until fragrant.
⏱️ 1 min
- 4
Pour in the prepared sauce mixture (light soy, dark soy, white sugar, and Chinese cooking wine/rice wine/broth). Bring to a rapid simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens to a thin syrup consistency and the chicken is stained a mahogany color.
⏱️ 5 min
- 5
Stir in the toasted sesame oil and Thai basil leaves (or substitute). Cook until the basil leaves are wilted.
⏱️ 1 min
- 6
Serve the Taiwanese Three Cup Chicken immediately over white rice.
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Three Cup Chicken
- 1 1/2 tablespoons plain oil, canola, vegetable, or peanut
- 600 grams chicken thighs, boneless, skinless, cut into 2.5cm/1" pieces
- 6 slices ginger, ~3mm / 1/8" thick
- 1 1/2 tablespoons garlic, finely minced (~5-6 cloves)
- 2 dried red chillies, or 1/4 teaspoon dried chili flakes
- 1 1/2 tablespoons toasted sesame oil
- 1 cup Thai basil leaves, lightly packed, or regular basil leaves, or 2 green onion stems cut into 5cm/2" lengths
For the Sauce
- 2 tablespoons light soy sauce, or all-purpose soy
- 2 teaspoons dark soy sauce
- 1 tablespoon white sugar
- 2 tablespoons Chinese cooking wine, or Taiwanese rice wine (mijiu), or chicken stock/broth
For Serving
- as needed white rice
Instructions
- 1
Heat the plain oil in a large pan or wok over medium heat. Add the ginger slices and dried red chillies, and toast for 30 seconds.
⏱️ 1 min - 2
Increase the heat to high. Add the chicken pieces and cook for 3 minutes, or until the surface of the chicken has changed from pink to white.
⏱️ 3 min - 3
Add the finely minced garlic to the pan and cook for another 30 seconds, until fragrant.
⏱️ 1 min - 4
Pour in the prepared sauce mixture (light soy, dark soy, white sugar, and Chinese cooking wine/rice wine/broth). Bring to a rapid simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens to a thin syrup consistency and the chicken is stained a mahogany color.
⏱️ 5 min - 5
Stir in the toasted sesame oil and Thai basil leaves (or substitute). Cook until the basil leaves are wilted.
⏱️ 1 min - 6
Serve the Taiwanese Three Cup Chicken immediately over white rice.