Three Cup Chicken

Three Cup Chicken is a classic Taiwanese dish known for its rich and savory flavors. It’s traditionally made with chicken, Shaoxing wine (or rice wine), soy sauce, sesame oil, and sugar, and can be customized with additional ingredients like garlic, ginger, and chili peppers.

Ingredients:

 1 pound (500g) boneless, skin-on chicken thighs or drumsticks, cut into bite-sized pieces

 1 tablespoon baking soda (optional, for tenderizing the chicken)

 2 tablespoons dark sesame oil

 2-inch (5cm) piece ginger, peeled and thinly sliced

 6 cloves garlic, peeled

 1 1/2 tablespoons soy sauce

 1 1/2 tablespoons dark soy sauce (kecap manis)

 1 1/2 tablespoons Shaoxing wine or rice wine

 1 bunch Thai basil leaves

Instructions:

1. Marinate the chicken (optional): In a large bowl, combine the chicken pieces with the baking soda (if using). Mix well and let sit for 10 minutes. Rinse the chicken thoroughly with water to remove the baking soda, and pat dry with paper towels.

2. Heat the sesame oil: In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.

3. Saute aromatics: Add the ginger and garlic to the hot oil and stir-fry for about 30 seconds, until fragrant.

4. Cook the chicken: Add the chicken pieces to the wok or skillet and stir-fry for 3-4 minutes, until the chicken is no longer pink on the outside.

5. Combine the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, and Shaoxing wine (or rice wine).

6. Simmer the chicken: Pour the sauce mixture over the chicken in the wok or skillet. Bring to a simmer, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

7. Add basil: Stir in the Thai basil leaves and cook for another minute until wilted.

8. Serve: Serve hot over steamed rice with a side of stir-fried vegetables or your favorite steamed greens.

Tips:

 For extra flavor, marinate the chicken in the Shaoxing wine (or rice wine) and soy sauce mixture for at least 30 minutes or up to overnight.

 If you don’t have Thai basil leaves, you can substitute with holy basil (Tulsi) or even fresh mint leaves.

 Adjust the amount of chili peppers according to your spice tolerance.

 For a richer flavor, use chicken thighs with the skin on. The skin will render during cooking, adding extra flavor and fat to the dish.

 Serve Three Cup Chicken with a side of steamed rice and a dollop of chili oil for an extra kick of spice.