Taiwanese Three Cup Chicken Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

rice wine

🥗Healthier: dry sherry

💰Cheaper: white wine

Dry sherry is a more accessible alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option.

basil

🥗Healthier: Thai basil

💰Cheaper: oregano

Thai basil maintains a similar flavor profile.

Chop chicken into 1.5-inch pieces, or use 2 pounds of chicken wings.

Pat chicken dry with a paper towel and set aside.

Add 1.5 tablespoons of oil to a frying pan and heat.

Add 4 slices of ginger, 6-8 dried red chilies, 4 pieces of white part of spring onion, and 15 cloves of sliced garlic to the pan.

Stir on medium-low heat for 3-4 minutes until garlic is soft and slightly golden.

Push aromatics to the side and add chicken to the pan, cooking for 5-6 minutes until golden on one side.

Flip chicken to brown the other side.

Turn heat to low, create a space in the center of the pan, and add 3 tablespoons of sugar, stirring until caramelized for 2-3 minutes.

Toss chicken to coat with caramelized sugar.

Transfer contents to a clay pot, Dutch oven, or a nonstick pot.

Add 3/4 cup rice wine, 5 tablespoons light soy sauce, and drizzle 1 tablespoon sesame oil into the pot.

Add optional dried bamboo shoots or soaked shiitake mushrooms if desired.

Turn heat to low and cook for 40 minutes, stirring every 10 minutes to ensure even cooking.

After 40 minutes, if sauce is still plentiful, turn heat to high to reduce.

Add a bunch of fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens