Three Cup Chicken (三杯鸡) is a beloved Taiwanese dish known for its rich and aromatic flavor, balanced with the fragrance of sesame oil, ginger, garlic, and fresh Thai basil leaves. The name comes from the recipe’s core components: equal parts soy sauce, sesame oil, and rice wine. This easy-to-make dish delivers tender chicken pieces infused with a delightful savory-sweet sauce. Perfect for weeknight dinners or special occasions, this dish is traditionally cooked in a clay pot but can be made in any heavy-bottomed skillet or pan.
Ingredients:
- 1 lb (500g) chicken drumsticks, thighs, or a combination of chicken parts
- 1 tablespoon baking soda (optional, to tenderize the chicken)
- 2 tablespoons dark sesame oil or toasted sesame oil
- 2-inch (5 cm) piece of old ginger, peeled and thinly sliced
- 6 cloves garlic, peeled
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons dark sweet soy sauce (kecap manis)
- 1 ½ tablespoons Shaoxing wine
- 1 bunch Thai basil leaves
Instructions:
- Optional Tenderizing Step: If you’d like extra tender chicken, sprinkle the chicken pieces with baking soda. Massage it in and let it sit for about 20 minutes. Rinse the chicken thoroughly with cold water to remove all the baking soda. Pat dry with paper towels.
- Heat the Sesame Oil: In a large skillet or wok, heat the dark sesame oil over medium heat until it begins to shimmer. Add the ginger slices and garlic cloves, stirring frequently, until the ginger and garlic are fragrant and lightly golden, about 2-3 minutes.
- Cook the Chicken: Add the chicken pieces to the skillet and sear them on all sides until they are browned, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just browned for flavor.
- Add the Seasoning:
Pour the soy sauce, dark sweet soy sauce, and Shaoxing wine over the chicken. Stir well to coat the chicken evenly with the sauces. Lower the heat and let the chicken simmer in the sauce, uncovered, for 15-20 minutes until the sauce reduces and becomes thicker, basting the chicken with the sauce occasionally. - Add the Basil Leaves: Once the sauce has thickened and the chicken is fully cooked, add the Thai basil leaves. Stir them in and cook for another 1-2 minutes until the basil is wilted and aromatic.
- Serve: Transfer the chicken to a serving plate, making sure to pour the sauce over the chicken. Serve immediately with steamed rice for a complete meal.
Conclusion:
Three Cup Chicken is a fragrant, flavor-packed dish that combines the sweetness of kecap manis, the umami of soy sauce, and the distinctive aroma of ginger, garlic, and Thai basil. This recipe is simple yet delivers an authentic Taiwanese taste that you can easily recreate at home. Serve it alongside steamed rice, and you’ll have a satisfying and impressive meal that will become a favorite in your kitchen.
Authentic Three Cup Chicken with Thai Basil
Three Cup Chicken is a traditional Taiwanese dishthat features chicken simmered in soy sauce, sesame oil, and Shaoxing wine witharomatic ginger, garlic, and Thai basil. This easy-to-make recipe delivers boldflavors in under an hour.
Ingredients
- 1 lb 500g chicken drumsticks, thighs, or a combination of chicken parts
- 1 tablespoon baking soda optional, to tenderize the chicken
- 2 tablespoons dark sesame oil or toasted sesame oil
- 2- inch 5 cm piece of old ginger, peeled and thinly sliced
- 6 cloves garlic peeled
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons dark sweet soy sauce kecap manis
- 1 ½ tablespoons Shaoxing wine
- 1 bunch Thai basil leaves
Instructions
- Optional Tenderizing Step: If you’d like extra tender chicken, sprinkle the chicken pieces with baking soda. Massage it in and let it sit for about 20 minutes. Rinse the chicken thoroughly with cold water to remove all the baking soda. Pat dry with paper towels.
- Heat the Sesame Oil: In a large skillet or wok, heat the dark sesame oil over medium heat until it begins to shimmer. Add the ginger slices and garlic cloves, stirring frequently, until the ginger and garlic are fragrant and lightly golden, about 2-3 minutes.
- Cook the Chicken: Add the chicken pieces to the skillet and sear them on all sides until they are browned, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just browned for flavor.
- Add the Seasoning:
- Pour the soy sauce, dark sweet soy sauce, and Shaoxing wine over the chicken. Stir well to coat the chicken evenly with the sauces. Lower the heat and let the chicken simmer in the sauce, uncovered, for 15-20 minutes until the sauce reduces and becomes thicker, basting the chicken with the sauce occasionally.
- Add the Basil Leaves: Once the sauce has thickened and the chicken is fully cooked, add the Thai basil leaves. Stir them in and cook for another 1-2 minutes until the basil is wilted and aromatic.
- Serve: Transfer the chicken to a serving plate, making sure to pour the sauce over the chicken. Serve immediately with steamed rice for a complete meal.