Sunday, December 14, 2014

Taiwanese Three Cup Chicken

I made this for my in-laws and they liked it (or at least said they did!)  I thought it was pretty on par with Three Cup Chicken that we've eaten at Taiwanese restaurants in Boston.

Thanks to Cathy Erway from Serious Eats (my new favorite food website)!

Taiwanese Three Cup Chicken


  • 2/3 cup Asian sesame oil
  • One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
  • 12-15 medium garlic cloves, peeled
  • 1-2 fresh Thai red chilis, stemmed and halved
  • 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
  • 2/3 cup rice wine
  • 2/3 cup soy sauce
  • 1 tablespoon sugar
  • 2 cups fresh Thai basil leaves (from 1 large bunch)
  • Steamed white rice, for serving


  1. 1
    Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.
  2. 2
    Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
  3. 3
    Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

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