Taiwan / Main dishes

Three-cup chicken

Name: Three-cup chicken
Prep time: 15 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Taiwan
Ingredients: 600 g boneless chicken thigh, chunks; 1.5 tbsp sesame oil; 30 g ginger, sliced; 8 garlic cloves; 3 tbsp rice wine; 2 tbsp soy sauce; 2 tsp sugar; 100 ml water; 20 g Thai basil leaves

Chicken coated in a glossy ginger, garlic and basil sauce.

Prep15 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Warm sesame oil over medium heat. Cook ginger and garlic until fragrant, about 2 minutes.
Add chicken and brown on all sides. Add wine, soy sauce, sugar and water.
Cover and simmer 15–20 minutes, stirring occasionally, until the thickest chicken reaches 74°C.
Uncover and reduce the sauce until glossy. Toss in basil just before serving.

A little kitchen note

The name refers to the sauce tradition; this adaptation does not use literal cups. Rice wine can be replaced by water; the flavor changes. Home-cooking adaptation; not kitchen-tested. Check ingredient labels.

Allergen notes

Sesame, soy; wheat in many soy sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 300 kcal
Protein: 29.8 g
Carbs: 6.4 g
Fat: 15.8 g
Fibre: 0.4 g
Total sugar: 2.5 g
Sodium: 587 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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