Three Cup Chicken (三杯鸡)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 people
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Calories
308 kcal
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Course
Main Course
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Cuisine
Taiwanese
Three Cup Chicken (三杯鸡)
Description
Three Cup Chicken (三杯鸡) starts with chicken pieces, often drumsticks or thighs, sometimes tenderized briefly with baking soda to soften the meat. The chicken is stir-fried in dark sesame oil which imparts an intense toasted sesame aroma. Ginger slices and whole garlic cloves are cooked first to flavor the oil deeply.
The chicken is cooked with standard soy sauce, sweet dark soy sauce (kecap manis), and Shaoxing wine, giving the dish a balanced savory and slightly sweet base with a subtle alcoholic depth. It is simmered covered to infuse the flavors and tenderize the meat. Fresh Thai basil is added at the end, introducing a fragrant herbal note that brightens the rich sauce.
The dish can be served right away while saucy and warm. For a crisper texture, chicken can be deep-fried briefly before finishing in the sauce. The recipe traditionally uses a clay pot but can be adapted to other cookware. This preparation highlights balanced flavors and the distinctive aroma of toasted sesame oil and basil.
Ingredients
- 1 lb (500g) chicken drumstick chicken thighs or a combination of chicken parts
- 1 tablespoon baking soda to tenderize the chicken, optional
- 2 tablespoons sesame oil or toasted sesame oil, dark
- 2- inch (5cm) ginger peeled and cut into thin pieces, old
- 6 cloves garlic peeled
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons soy sauce kecap manis, dark, sweet
- 1 1/2 tablespoons Shaoxing wine
- 1 bunch basil leaves Thai variety
Instructions
- Cut the chicken into pieces and rub them with baking soda. Set aside for 10 minutes before rinsing the chicken with water. Make sure the baking soda is completely rinsed off. Pat the chicken pieces dry and set aside. This step is optional.
- Heat a clay pot over high heat and add the sesame oil. Add the ginger and garlic, and stir-fry until aromatic. Add the chicken and stir quickly a few times.
- Add the soy sauce, dark sweet soy sauce, and Shaoxing wine, then continue stir-frying the chicken. Cover with the lid, lower the heat, and simmer for 5-10 minutes.
- Add the basil leaves and stir well with the chicken. Dish out and serve immediately.
Notes
- Use dark or toasted sesame oil for a rich, toasted flavor distinct from regular sesame oil.
- If kecap manis (sweet soy sauce) is unavailable, substitute with dark soy sauce plus sugar.
- For crispy texture, deep-fry the chicken briefly before simmering with the sauce.
- Baking soda tenderizing is optional but helps make the chicken very tender; rinse thoroughly to remove residue before cooking.
- A clay pot is traditional but a wok or heavy pan works well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 93mg | 31% |
| Sodium | 1866mg | 78% |
| Potassium | 298mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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