Three-Cup Chicken Recipe
Three-Cup Chicken is a classic Taiwanese dish known for its rich, savory flavor and fragrant aroma. This recipe features succulent chicken thighs cooked with ginger, garlic, scallions, and dried chili peppers, simmered in a flavorful sauce made from sesame oil, rice wine, soy sauce, and sugar. Finished with fresh basil leaves, it offers a perfect balance of sweet, salty, and spicy notes, traditionally served with steamed white rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Taiwanese
Ingredients
Scale
For the Chicken and Sauce
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins (approximately 12 slices)
- 12 cloves garlic, peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- 3 dried red peppers or 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 2 cups fresh Thai basil leaves or regular basil leaves
Instructions
- Heat aromatics: Heat a wok over high heat and add 2 tablespoons of sesame oil. When the oil shimmers, add the sliced ginger, garlic cloves, scallions, and dried red peppers. Cook, stirring occasionally, until fragrant, about 2 minutes.
- Cook the chicken: Push the aromatics to the sides of the wok and add the remaining 1 tablespoon of sesame oil to the center. Allow the oil to heat through, then add the chicken pieces. Cook, stirring occasionally, until the chicken is browned and edges start to crisp, approximately 5 to 7 minutes.
- Add sugar and liquids: Stir in the brown sugar to coat the chicken, then pour in the rice wine and light soy sauce. Bring the mixture just to a boil over high heat, then reduce the heat to maintain a gentle simmer.
- Simmer the sauce: Let the chicken simmer in the sauce until it thickens and reduces, about 15 minutes, stirring occasionally to prevent burning and to ensure even cooking.
- Finish with basil: Turn off the heat and immediately stir in the fresh basil leaves until they are wilted and thoroughly combined. Serve hot with steamed white rice.
Notes
- You can use bone-in or boneless chicken thighs depending on preference; bone-in adds extra flavor while boneless make it easier to eat.
- If Thai basil is not available, regular basil can be substituted but will change the flavor profile slightly.
- Adjust the amount of dried chili or red-pepper flakes according to your preferred spice level.
- Serve this dish with plain steamed rice to balance the rich sauce and flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Three-Cup Chicken, San Bei Ji, Taiwanese Chicken, Basil Chicken, Sesame Oil Chicken
Find it online: https://tastybynova.com/three-cup-chicken-recipe/
