Three-Cup Chicken
三杯鸡
Taiwanese classic braised in equal parts soy sauce, rice wine, and sesame oil with basil. A fragrant dish where chicken absorbs rich flavors without added water, finished with aromatic basil.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
20 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cut the chicken mid-wings in half with a knife, this makes them easier to absorb flavor.
Put chicken wings in cold water, blanch until cooked, drain and set aside.
For authentic Taiwanese three-cup chicken, black sesame oil and Taiwanese rice wine are essential.
The authenticity of the flavor depends heavily on the seasonings.
Heat the pan, pour in black sesame oil, add green onions, ginger, garlic, and chili rings and stir-fry until fragrant.
Put the blanched chicken wings in the pan, add soy sauce and rice wine.
Bring to a boil on high heat then reduce to low heat, add rock sugar.
Cover the pan and simmer for about 10-15 minutes.
During the cooking process, don't add a drop of water, fully utilize the liquid seasonings to cook the chicken wings.
When the sauce in the pan is reduced by half, turn to high heat to slightly reduce the sauce, turn off heat, add fresh basil leaves and mix well.
- For small portions, use a smaller pan and shorter cooking time. If you increase the portion, extend the cooking time accordingly.
- The black sesame oil mentioned in the recipe refers to black sesame oil, which is also called hu ma oil in Taiwan.