Taiwanese Style Three Cup Chicken Recipes

TAIWANESE-STYLE THREE CUP CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

THREE CUP CHICKEN (三杯鸡)

Steps:

• Cut the chicken into pieces and rub them with the baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside. This is an optional step.
• Heat up a clay pot on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.
• Add the soy sauce, dark sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the lid, lower the heat and simmer for 5-10 minutes.
• Add the basil leaves and stir well with the chicken, dish out and serve immediately.

TAIWANESE THREE CUP CHICKEN (SAN BEI JI) RECIPE

Steps:

• Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute.
• Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
• Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

THREE-CUP CHICKEN

Steps:

• Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
• Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
• Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
• Turn off the heat, add the basil and stir to combine. Serve with white rice.

THREE-CUP CHICKEN

Steps:

• Heat up the sesame oil in a wok or a large skillet on high heat.
• Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
• Add the chicken pieces and cook until it's white in color, about 5 minutes.
• Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
• Bring to a boil, then turn down the heat to low.
• Let cook, uncovered, until sauce thickens, about 30 minutes.
• Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
• Serve over steamed rice.

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• 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.
• Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
• Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
• 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.
• Stir in the basil and remove from heat. Serve immediately with the rice.

TAIWANESE-STYLE THREE CUP CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
• Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.