Taiwanese-Style Three Cup Chicken

Taiwanese-Style Three Cup Chicken post thumbnail image

One of the beer-lovers’ favorites in Taiwan. This dish requires three main ingredients – soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.

Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Servings: 4
Yield: 4 servings

1 tablespoon vegetable oil
1 ½ pounds skinless, boneless chicken thighs, cut into chunks
½ cup sesame oil
10 slices fresh ginger
2 cloves garlic, sliced
½ cup dry sherry
⅓ cup soy sauce
¼ cup water
3 tablespoons white sugar
½ cup fresh Thai basil leaves
3 dried whole red chilies


Step 1
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.

Step 2
Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

Nutrition Facts
Per Serving: 653 calories; protein 33.7g; carbohydrates 28.4g; fat 44.9g; cholesterol 108.3mg; sodium 1553.8mg.

Source: https://www.allrecipes.com/recipe/149229/taiwanese-style-three-cup-chicken/


Related Post

Laing RecipeLaing Recipe

Laing Recipe Taro leaves with chili peppers and pork cooked in coconut milk with bagoong alamang. CourseMain Course CuisineFilipino Keywordlaing, natong Prep Time10 minutes Cook Time1 hour 10 minutes Total Time1 hour 20 minutes Servings8 people Calories618kcal AuthorVanjo Merano Ingredients 3.5 oz taro leaves dried 6 cups coconut milk 2 cups coconut cream 1/2 cup shrimp