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Three-Cup Chicken
Three-Cup Chicken is a traditional Taiwanese dish that's quite popular in restaurants. Every time I go back to Taipei the first stop is my favorite restaurant with the most amazing Three-Cup Chicken. This is definitely my number one comfort food. I hope you like it!
Submitted By:liwu
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Three-Cup Chicken
7 slices of ginger (very thinly sliced)
1.5 lb chicken thighs, cut into pieces of desirable size
1 Tbsp teriyaki sauce
2 Tbsp sesame oil
3 Tbsp soy sauce
4 Tbsp Chinese cooking wine or rice wine
Basil leaves (preferably Thai basil)
1. Heat a bit of the sesame oil in a large non-stick pan over medium-high heat
2. Add ginger slices and cook until brown
3. Add chicken pieces and brown on both sides
4. Add teriyaki sauce, soy sauce, wine, and the remaining sesame oil; bring to a boil
5. Reduce heat, cover, and simmer for about 15 minutes. You want the sauce to thicken and coat all sides of the chicken. Check the pan regularly, especially after 10 minutes, to make sure the sauce hasn’t dried up and ruined your pan!
6. Garnish with basil leaves and serve.
Note: I love ginger and basil so I use a lot more than what I indicated in this recipe. If you love basil like I do, add some basil during the simmering to infuse the smell and taste into the dish, and at the end add the remaining basil on top as garnish.
Also note: I think the dish is traditionally made with one cup each of the three liquids: wine, soy sauce, and sesame oil. I tried that several times and failed miserably. I played with the proportions of these liquids and also added teriyaki sauce. You can use brown sugar or other sweeteners instead of teriyaki sauce.
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