This Taiwanese classic gets the name Three-Cup Chicken from the generous amounts of soy sauce, sesame oil, and rice wine it calls for. I’ve adjusted this version slightly from the recipe that was printed in my cookbook, The Food of Taiwan.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
½
1
12 to 15
4
2 to 3
2
1
½
2
2
Need to make a substitution?
Preparation
Step 1
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
Step 2
Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
Step 3
Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
Step 4
Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
Step 5
Stir in the basil and remove from heat. Serve immediately with the rice.
