Cherry & Dennis Recipes
Taiwanese Three Cup Chicken
台式三杯雞
Recipe overview
Taiwanese Three Cup Chicken. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.
01
Ingredients
Main Ingredients
- 1 kilogram bone-in chicken pieces
- 10 cloves garlic
- 40 grams ginger
- 2 red chillies
- 50 grams Thai basil
Searing oil
- 2 tablespoons sesame oil
Three-cup braising sauce
- 4 tablespoons soy sauce
- 4 tablespoons rice wine
- 1.5 tablespoons sugar
02
Tools
- Use deep sauté pan/lid
- spoon
- spatula
- separate raw/cooked tongs and boards
- knife
- bowls
- cup
- kitchen paper
- mitts and plates. Ingredients: boneless chicken thigh 800 grams
- ginger 60 grams
03
Steps
Step 1
Step 1
Inspect and cut: Refrigerator-thaw, inspect; do not wash; cut 4–5-centimetre pieces.
Step 2
Step 2
Dry and prepare: Pat dry; slice ginger 2–3 millimetres, keep garlic whole, wash and dry basil.
Step 3
Step 3
Mix sauce: Mix soy and sugar; measure wine separately.
Step 4
Step 4
Fry ginger: Slowly fry 4–6 minutes in sesame oil until lightly golden and curled.
Step 5
Step 5
Add garlic: Cook whole cloves 1–2 minutes, not burnt.
Step 6
Step 6
Sear first side: Single layer, medium-high, 2–3 minutes.
Step 7
Step 7
Turn: Brown other surfaces 2–3 minutes.
Step 8
Step 8
Add wine and sauce: Add wine at edge, then sauce; bring to boil.
Step 9
Step 9
Cover-braise: Medium heat 8–10 minutes; turn once.
Step 10
Step 10
Reduce uncovered: 4–6 minutes; thickest chicken reaches 75°C.
Step 11
Step 11
Glossy finish: Reduce until thin flowing sauce coats chicken; no cornstarch.
Step 12
Step 12
Finish basil: Turn off heat, toss basil 20–30 seconds using residual heat, then serve green.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
