Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be mindful that it cooks faster and can dry out more easily. Adjust cooking times accordingly.
LUNCH
Taiwanese Three Cup Chicken with Fresh Basil and Ginger
Experience the iconic flavors of Taiwan with this classic Three Cup Chicken recipe. Tender chicken is braised in a savory sauce of soy sauce, sesame oil, and rice wine, infused with aromatic ginger and fragrant basil.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and mix well. Set aside to marinate for 10 minutes.
02
Heat 1 tablespoon of cooking oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the sliced ginger and smashed garlic, stir-frying for 1 minute until fragrant.
03
Add the marinated chicken to the wok and cook for 5-7 minutes, stirring occasionally, until browned on all sides. The chicken does not need to be cooked through at this stage.
04
Pour in the remaining 3 tablespoons of soy sauce, Shaoxing wine, sesame oil, and sugar. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10 minutes, allowing the flavors to meld.
05
Remove the lid, increase the heat to medium-high, and cook for 3-5 minutes, stirring frequently, until the sauce has thickened slightly and coats the chicken. The chicken should be fully cooked.
06
Stir in the fresh basil leaves and cook for 1 minute more, just until the basil wilts. Serve immediately.
About This Recipe
Experience the iconic flavors of Taiwan with this classic Three Cup Chicken recipe. Tender chicken is braised in a savory sauce of soy sauce, sesame oil, and rice wine, infused with aromatic ginger and fragrant basil.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a few dried red chilies along with the ginger and garlic. Using bone-in, skin-on chicken thighs can add more flavor, but will require a longer cooking time.
Easy Substitutions
If Shaoxing wine is unavailable, dry sherry or even a good quality chicken broth can be used, though the flavor profile will be slightly different. Dark soy sauce can be used for a richer color. For a vegetarian version, substitute firm tofu or mushrooms for chicken.
Storage & Reheating
Store leftover Taiwanese Three Cup Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve this flavorful chicken over steamed white rice to soak up the delicious sauce. A side of stir-fried greens, such as bok choy or gai lan, complements the dish well. You can also pair it with a simple cucumber salad for a refreshing contrast. For a complete meal, consider serving with a light clear soup.
Common Mistakes
Overcooking the chicken can make it dry; ensure it's just cooked through. Not browning the chicken sufficiently will result in less flavor and color. Adding the basil too early will cause it to lose its vibrant color and fresh aroma; it should be added at the very end. Using old or dried basil will not yield the same fragrant results as fresh basil. Not reducing the sauce enough will leave it watery instead of rich and glossy.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used extensively in Chinese cuisine. It adds a distinct depth of flavor. If you don't have it, dry sherry is the closest substitute.
Why is it called 'Three Cup Chicken'?
The name comes from the traditional equal parts (one cup each) of soy sauce, sesame oil, and rice wine used in the original recipe. While ratios are often adjusted now, the name persists.
MORE TO KNOW
The 'Three Cup' in this dish refers to the traditional ratio of one cup each of soy sauce, sesame oil, and rice wine. While modern recipes often adjust these ratios for balance, the core ingredients remain the same. The key to authentic flavor lies in using fresh, aromatic basil and allowing the ginger and garlic to infuse the oil before adding the chicken. Don't overcrowd the pan when browning the chicken, as this can steam rather than sear the meat.
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