This 3 cup chicken (三杯鸡) is one of the most classic Taiwanese recipes that I used to love. The name itself comes from the three key ingredients: the rice wine, roasted sesame oil and dark soy sauce, while the “cups” refer to the equal ratio instead of literal measurement.
I actually love the sauce and normally add it to steamed rice and I could literally live with this kind of food. Check out this 3 cup chicken recipe adapted to my personal preference.
3 Cup Chicken Recipe
Author: Jessie | The Fork Bite
- 1 lb chicken drumsticks
- 1 tablespoon baking soda, to tenderize the chicken, optional
- 2 tablespoons dark sesame oil or toasted sesame oil
- 2-inch piece old ginger, peeled and cut into thin pieces
- 6 cloves garlic, peeled
- 1½ tablespoons soy sauce
- 1½ tablespoons dark sweet soy sauce (kecap manis)
- 1½ tablespoons Shaoxing wine
- A big bunch Thai basil leaves
- Cut the chicken into pieces and rub them with the baking soda. (this process will make the chicken more tender).
- Set aside for 10 minutes before rinsing the chicken off with water.
- Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
- Heat up a claypot on high heat and add the dark sesame oil.
- Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
- Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken.
- Cover the chicken and lower the heat and simmer for 20 minutes.
- Add the basil leaves and stir well with the chicken, dish out and serve immediately.
I suggest to use the roasted sesame oil (dark sesame oil). This is a bit expensive but the flavor is strong and intense compare to regular sesame oil.