Easy Stir-Fry Taiwanese Three Cup Chicken
A classic Taiwanese dish packed with bold flavours and comforting aroma — Three Cup Chicken is easier to make than you think!
Ingredients
- 320 g skinless chicken thighs, cut into bite-sized pieces You can also use skin-on thighs, drumsticks, wings, or bone-in chicken!
- 10-15 slices ginger about 20g
- 5 garlic cloves about 10g
- 1 red chili, sliced remove seeds to reduce heat
- 2 handfuls of fresh basil about 60g
- Vegetable oil for cooking
THREE CUP SAUCE
- 22 ml soy sauce
- 22 ml rice cooking wine
- 22 ml sesame oil
- 10 ml oyster sauce
- 6 g sugar Feel free to adjust the sauce ratio to your taste preferences.
Instructions
- Prepare the sauce: In a small bowl, mix all the sauce ingredients until well combined. Set aside.
- Sauté aromatics: Heat a tablespoon of vegetable oil in a pan over medium heat. Add ginger slices and garlic cloves, and stir-fry until fragrant.
- Add the chicken: Add the chicken pieces in a single layer. Let them sear without moving for a minute or two to get some browning, then stir-fry until the meat turns white.
- Simmer with sauce: Pour in the sauce mixture. Lower the heat, cover with a lid, and let it simmer gently for 8–10 minutes until the chicken is tender and the sauce thickens.
- Finish with basil & chili: Add the fresh basil and chili slices. Turn off the heat and toss everything together until the basil is wilted and glossy.
- Serve: Serve immediately with steamed rice.
- Optional step: For an authentic touch, transfer everything into a preheated clay pot. Add an extra 1–2 tablespoons of rice wine, cover with the lid, and let it sit for a few minutes to allow the aroma to infuse further before serving.
Video
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